2) In a large non-stick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 mins. Stir in the cornflour mixture and cook for another two to three minutes, until the juices in the pan thicken. Set aside to cool.
3) Lay a sheet of filo pastry onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of filo and brush with oil. Cut the filo into four long pieces. Put a small mound of the apple mixture about 2cm from the bottom of one section and fold the filo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other three sections. Repeat the whole process again with three more sheets of filo so that you wind up with eight turnovers. Be sure to reserve a little oil to brush the top of each turnover.
4) Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 mins or until nicely browned. Serve warm.