For the stewed apricots:

1. Roughly cut the apricots into 1,5cm (½ in) chunks.
2. Whisk the water and cornstarch together in a mixing bowl. Add the sugar, salt and cardamom pods. Stir with a wooden spatula until well combined.
3. Transfer the mixture into a non-stick pan and place over medium heat. Cook for 10 min, stirring often, until the mixture has thickened and the apricots are soft. If there is a lot of liquid in the pan, drain the excess by putting the stewed apricots in a colander over the sink.
4. Place the stewed apricots in a bowl and let them cool down to room temperature. Scoop out the cardamom pods. Cover with plastic wrap and refrigerate until needed.

For assembling the apricot turnovers:

1. Divide the puff pastry into 9 equal squares with a sharp knife. I divided mine into 8,5cm squares (3 in).
2. Making one apricot turnover at a time, place 1 tsp of stewed apricot in the center of a pastry square.  Lightly brush the edges of the pastry with water. Take one corner of the square and fold it diagonally over the stewed apricot to form a triangle.
3. Seal the turnover by pressing the edges together with a fork. Cut small vents on top with a sharp knife. Place on a baking tray lined with parchment paper. Repeat with the other pastry squares.
4. Chill the assembled apricot turnovers in the fridge for 15 min. In the meantime preheat the oven to 175°C (350°F).
5. Make the egg wash by whisking the egg and 1 tbsp of water together. Lightly brush the tops of the turnovers with egg wash and sprinkle with additional sugar. Bake for 20 min to 25, until golden brown.
6. Let the apricot turnovers cool for 10 min on the baking tray, then transfer to a wire rack.