Apple Turnovers
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes plus 30 minutes chilling time
Cooking time: 35 minutes
Serves: 6
For Filling
- 3 large Granny Smith apples (around 375g/13ozs)
- 30g/1oz butter
- 100g/3.5ozs white sugar
- 3 tablespoons water
- 1/3 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 2 teaspoons cornflour/fine cornstarch mixed with 3 teaspoons cold water
Pastry
- 1.5 sheets butter puff pastry, thawed in the fridge 1 hour before using
- 1/2 beaten egg
- 1 tablespoon raw sugar
- pinch of ground cinnamon
Step 1 - Peel and core the apples and then cut into into small pieces. Place them in a medium sized saucepan with butter, sugar, water, cinnamon, nutmeg and salt and bring to a simmer. Simmer for 8-10 minutes until apples are soft but not mushy. Reduce the heat to low and mix the cornstarch slurry together and then add to the pot and stir and allow to thicken. Cool and refrigerate. You can make this filling up to 5 days ahead of time and keep in the fridge.
Step 2 - Take out the pastry and thaw it in the fridge. Cut into 6 squares (around 12x12cms or 4.7x4.7inches each) and brush the edges with egg wash. Place 2-3 teaspoons of the apple filling in them and then gently press down to seal the edges. Crimp the edges with a fork pressing down around the edge. Lightly score the tops with a knife trying not to cut too deep. Brush the top with beaten egg. Combine the raw sugar and cinnamon and sprinkle on top of the pastry. Place in the fridge for 30 minutes while the oven heats up.
Step 3 - Preheat oven to 220C/440F/Gas mark 7 and bake the apple turnovers for 20-25 minutes or until golden brown. Serve with vanilla ice cream.