Preheat oven to 200° C / 390° F. Line a rimmed baking tray with parchment.

Core and quarter the apples, then toss in 1 tablespoon of lemon juice, setting the rest aside for the poaching syrup.

In a large saucepan, combine the water, sugar, lemon juice, lemon zest, and spices. Bring to a boil and allow the sugar to dissolve.

When sugar has dissolved, turn heat down and add the quartered apples.

Add a cartouche (see recipe notes below) over the top of the pan.

Simmer over low-medium heat until apples are nicely poached, about 30 minutes. Apples should be fork-tender but should not fall apart.

When poached, drain the apples and set aside to cool. The apples should be completely cool before proceeding to the next step. You can put them in the fridge to speed up the process.

When cool, dice the poached apples and toss with the golden raisins.

Unroll puff pastry. With a round metal cutter, cut the pastry into 4-inch / 10-centimeter discs. You should be able to cut about 8-10 discs, depending on the size of your pastry sheet.

Transfer discs to prepared baking tray. Spoon compote onto half of each disc, then use a pastry brush to brush the edges with egg wash.

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

With a pastry brush, brush tops of each turnover with egg wash

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.

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

Apple turnovers are best enjoyed on the day they are made. Turnovers can also be frozen in an airtight container between layers of parchment, then thawed and gently rewarmed for 5-10 minutes in a 350° F oven prior to serving.