Sun, 16 August 2020
Ingredients:
(Makes 6)
1 sheet of puff pastry (shop bought is fine)
2 Braeburn apples – peeled and evenly chopped
1 heaped teaspoon of honey
½ tsp of vanilla extract (optional 1 cinnamon stick is a nice alternative)
1 tablespoon of cider vinegar
2 granny smith apples – peeled and diced
1 heaped tablespoon of brown sugar
15g of butter
To Prepare the apple compote.
This needs to be done in advance of making the turnovers as the filling must be cold. The day before is ideal.
Add the peeled and evenly chopped Braeburn apples to a saucepan along with a tablespoon of water and the honey and vanilla,
Cook with a lid on a medium heat for 10 to 12 minutes until tender.
Once cooked blitz the apples with the cider vinegar using a hand blender or food processer. Leave to one side to cool.
For the granny smith apples melt the butter with the brown sugar in a pan. Add the diced apples and coat in the brown sugar and butter.
Cook for 2 to 3 minutes to soften slightly. The apples should have a slight bite to them.
Remove from the heat. Fold the diced apples through the puree and place into the fridge to chill.
To prepare the pastry:
We are using one sheet of shop bought pastry
Divide the pastry sheet in half-length ways, then divide into thirds. This should give you 6 squares of pastry. We are using squares rather than circles so as to ensure there is no wastage.
Place a spoon full of apple compote into the centre of each pastry square.
Using a pastry brush, brush the edge of each pastry square with a little water this will help to seal the pastry.
Fold the pastry square from the top right hand corner over to the bottom left hand corner to create a triangle and to encase the apple filling. It is important not to over fill the pastry as when your try to seal the edges the filling often tends to spill out.
Repeat the process for each apple turnover. Place each one onto a tray upside down. Place the tray into the fridge for 30 minutes to chill before baking.
Preheat the oven to 200c. Just before baking brush each turnover with egg wash and sprinkle with granulated sugar. Bake for 22 mins. Allow to cool before serving with a dusting of icing sugar
