Toss the quartered apples in 1 tablespoon lemon juice.

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

Reduce heat to medium-low and add the quartered apples.

Place a cartouche** over the pot, allowing it to touch the apples.

Simmer over medium-low heat until apples poach, about 20-25 minutes. Apples should be very soft and fork-tender.

Pass through a fine mesh strainer to drain. Discard cinnamon sticks and ginger. Transfer poached apples to a bowl and set aside to cool, about 30 minutes.

With a sharp chef’s knife, dice poached apples into 1/2-inch pieces. Toss with the raisins.

Preheat oven to 400° F (205° C). Line a half-sheet rimmed tray with parchment or a silicone mat.

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 at least eight 4-inch discs.

With a 4-inch or 4 1/2-inch round metal cutter, cut the pastry into discs. You should have 8-10 total.

Arrange on prepared tray.

Spoon compote, dividing it evenly among the discs of pastry. With a pastry brush, 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.

With a fork, 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 flaky and deeply golden brown. Transfer to a wire rack and allow to cool briefly before serving.

Apple turnovers are best enjoyed on the day they are made. Serve warm, accompanied by vanilla ice cream.