Seasonal, simple, delicious! Great recipe for a beginner and a tasty way to use local produce…maybe even picked yourself 😁 Last year it was apple crisp, this year it’s apple turnovers.
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Ingredients…
- 1 pack of puff pastry – pre rolled or ready to roll
- 2 Bramley apples, peeled, cored and diced small, roughly 400g
- 60g light brown sugar
- 1 tsp cinnamon
- Handful of raisins
- 6 small knobs of butter
- Milk to brush pastry
- Demerara sugar for sprinkling
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Ingredients…
- Line a baking tray with baking paper…
- Make your apple mixture by combining the apple, sugar, cinnamon, raisins (leave 10g sugar to use later) in a bowl and give them a good mix…
- If unrolled, roll out your puff pastry to rough measurements of 30cm by 45cm so you can cut 6 squares, 15cm by 15cm. I roll pastry out to just thinner than £1 coin…
- Put a desert spoonful of the apple mixture into the middle of the pastry, add a sprinkle of your remaining sugar and a small knob of butter…
- Brush milk around the edge of your squares and fold over the pastry to form a parcel. You can really create what ever shape you want…
- Place on your lined baking tray, brush with milk and sprinkle with Demerara sugar…
- Bake for 25 minutes at 190C fan/gas 5 until golden brown…
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Notes…
If you want a more saucy, compote consistency, cook your raw apple mixture over a medium heat 10-15 minutes and then let cool completely before you put into your pastry parcels.
I rolled the puff pastry quite thinly so it was quite delicate and flaky. Delicious 👍🏼
Some additions you might like –
- Dash of vanilla
- Walnuts
- Sprinkle of nutmeg
- Squeeze of lemon juice or lime juice
- Serve with vanilla infused cream
