Fri, 5 July 2024
INGREDIENTS:
For The Puff Pastry:
280g very cold salted butter, cut into cubes
120g very cold water
¼ teaspoon salt
260 g self-raising flour
2 sheets puff pastry, thawed according to package instructions
For The Filling:
800 g Granny Smith apples, (6 medium) peeled, cored and diced
15 g salted butter (1 Tablespoon)
120 g light muscovado sugar
5 g cinnamon (1 teaspoon)
¼ teaspoon salt
1 egg+ 15 mls (1 Tablespoon) water for egg wash
For The Glaze:
100 g icing sugar
50g heavy whipping cream
METHOD:
1. If you choose to make your own puff pastry using the above recipe for it, use a food
processor. Fit it with the metal blade, add flour and salt to the bowl, then add the cold butter cut
in cubes. Pulse until butter is absorbed, then add the remaining cold butter cubes and pulse
two or three times to combine, add the cold water and pulse until the dough comes together to
form a ball. Do not over-process.
2. On a lightly floured surface place dough and knead lightly approximately 10 times. Lightly
flour the rolling- pin and dough, then roll into a rectangle approximately 30 x 45 centimetres.
Fold the dough like an envelope then fold in half, wrap in plastic and refrigerate for 2 hours.
3. Preheat Oven to 200?C. In a medium pot, melt butter over medium heat. Add diced apples
and cook, stirring occasionally for 5 minutes until softened.
4. Reduce heat to low and stir in sugar, cinnamon, and salt. Continue to simmer 3 minutes until
apples are soft and caramelized. Remove from heat and set aside to cool.
5. Dust your clean surface with a small handful of flour. Use a rolling pin to roll the first sheet of
thawed pastry to an 11-inch square. Cut into 4 equal-sized squares. Place cooled apple mixture
in the centre of each square, leaving at least a 1/2" border.
6. Thoroughly beat together 1 egg and 1 Tbsp water. Brush egg wash lightly on edges of the
pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a
fork to seal. Repeat with the second sheet of puff pastry to make 8 turnovers.
7. Optional step: To reduce the chances of filling leaking out of pastries, refrigerate uncovered
for 20 minutes before brushing with egg wash and baking.
8. Transfer to a parchment-lined baking sheet, keeping them at least one inch apart. With a
paring knife, cut 2-3 small slits in the top of each turnover. Brush the tops with remaining egg
wash and bake for 20-23 minutes or until golden and puffed.
9. While turnovers are still warm, stir together powdered sugar and heavy whipping cream
(adding to your desired consistency) and drizzle glaze over turnovers
