Toss the quartered apples in 1 tablespoon lemon juice.

In a large stock pot, combine the water, sugar, ginger, cinnamon stick, lemon juice, lemon zest,  and ground spices. Bring to a boil and allow the sugar to dissolve.

Once dissolved, reduce heat to medium-low and add the quartered apples.

Place a cartouche (see notes) on top, allowing it to touch the apples.

Simmer over medium-low heat until apples poach, about 25-30 minutes. Apples should be fork-tender, but not falling apart.

Discard the ginger and cinnamon stick. Drain apples in a fine-mesh strainer. Transfer to a bowl and set aside to cool, about 30 minutes.

Once cool, dice the poached apples into 1/2-inch pieces and toss with the raisins.

Preheat oven to 400° F / 205° C. Line a half-sheet rimmed tray with parchment.

Unroll pastry on a silicone rolling mat or lightly floured countertop. Depending on the size of the pastry sheet you’ve chosen, you might need to use a rolling pin to roll the pastry a few inches wider. It should be big enough to accommodate about 8 4-inch discs.

With a 4-inch or 4 1/2-inch round metal cutter, cut the pastry into discs.

Transfer to prepared tray. (Save the pastry scraps to make no-waste cheese twists!)

Spoon compote, dividing it evenly among the discs of pastry, then use a pastry brush to apply beaten egg in a thin strip around the outer edge of each disc.

Fold the pastry over the apple compote to create a crescent moon shape. Use your fingertips to gently seal the edges.

Use a fork to crimp along the sealed edge. (Alternatively, you can use the back of a knife to create a decorative scalloped edge.)  If desired, use the back of a paring knife to score a design into the top of each pastry. You can also skip this step if you prefer a more minimalist look.

With a pastry brush, brush the top of each apple turnover with egg wash.

Sprinkle generously with Demerara sugar.

Bake in preheated oven for 20-25 minutes, or until turnovers are flaky and deeply golden brown. Transfer to a wire rack and allow to cool briefly before serving. Serve warm.

Apple turnovers are best enjoyed on the day they are made. Turnovers can also be frozen in an airtight container between layers of parchment. Thaw at room temperature and rewarm for 5-10 minutes in a 350° F oven prior to serving.