1. Melt the butter in a saucepan over low heat.
2. Add the diced apples and salt; cook, stirring, for 2–3 minutes.
3. Pour in 60 ml of Apple Honey Cinnamon Cheong and the lemon juice; simmer gently for 1–2 minutes.
4. Add the cornstarch mixture and stir for 30–60 seconds until the filling looks shiny and slightly thickened.
5. Transfer to a plate and let cool completely.
6. Cut each pastry sheet into 9–10 cm squares and place the cooled filling in the center.
7. Brush the edges with egg wash, fold into triangles or rectangles, and crimp with a fork.
8. Cut a small vent on top and brush again with egg wash.
9. Preheat the oven to 200 °C. Line a tray with cooking paper.
10. Bake for 18–22 minutes until puffed and deep golden.
11. Warm 15–20 ml of Apple Honey Cinnamon Cheong, brush over the hot pies, and serve.
