• To make the cinnamon sugar, combine both the caster (fine) sugar and ground cinnamon in a bowl, mix and set aside.
  
• In a saucepan, add the frozen berries, caster (fine) sugar & lemon juice. Place over high heat, stir and bring to a boil. Reduce heat to medium and simmer for 10-12 minutes or until thick and syrupy. Remove from heat and allow to cool.
  
• Slice the puff pastry sheets into 4 even-sized squares (see video for a recommendation) & evenly divide the cooled berry compote slightly off centre in each sheet. Fold over the corner of the pastry toward the opposite side to create a triangle & press the edges firmly with a fork to seal them up.
  

Baked

• Preheat the oven to 200°c - 390°f. Line a baking tray with parchment paper.
  
• Brush the sealed turnovers with egg wash and sprinkle with cinnamon sugar to create a nice crust.
  
• Place the turnovers onto the prepared baking tray and bake in the oven for 14-15 minutes or until golden.
  

Fried

• Pour enough vegetable oil into a large high rimmed pan or pot to fill it by half. Heat the oil to 180°c - 350°f.
  
• Place the sealed turnovers into the freezer for a minimum of 1 hour or up to 4 months. Once frozen, fry the turnovers for 2-3 minutes, or until golden and puffed, turning halfway. Remove and place onto a wire rack to drain. Dust with cinnamon sugar whilst hot.
  

To Serve

• Serve both the baked & fried turnovers with ice cream, fresh berries, mint and icing sugar. Dig in.