Apple Turnovers With Cream
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 40 minutes (15 minutes plus 25 minutes)
Makes: 8 apple turnovers
- 500g/1.1lbs Granny Smith or Pink Lady apples (around 4 apples)
- 2 tablespoons lemon juice
- 1/4 cup/60ml/2floz water
- 120g/4ozs caster or superfine sugar (if you're using Granny Smiths that are tart consider adding a bit more sugar to taste)
- 1 teaspoon vanilla bean paste
- 1 teaspoon cornflour (fine cornstarch) mixed with 1 teaspoon water (optional for thickening)
- 4 sheets puff pastry
- 1 egg yolk mixed with 1 teaspoon water for egg wash
For Cream
- 400ml/14flozs cream
- 3 tablespoons icing or powdered sugar, sifted
- 1 teaspoon vanilla bean paste
Step 1 - Peel and core the apples and then dice to around 1cm/0.4inch cubes or so. Place apples and lemon juice in a medium saucepan on medium heat. Place lid on top and allow to simmer for 10-15 minutes or until tender, adding a little of the water if needed. Add the sugar and vanilla and stir to melt. Reduce heat to low and if there's still a lot of liquid, add the cornflour slurry and allow to thicken. Cool completely.
Step 2 -Cut out four x 12cm/4.7inch circles in each sheet of puff pastry. Place one disc on top of another to double them up. Then spoon a tablespoon of apple filling in and fold the pastry over. I don't press down very heavily but I lightly press down in the centre so that the pastry doesn't open up. Brush with egg glaze and place these in the fridge for 10 minutes while the oven is heating up. Reserve any extra apple. Preheat oven to 200C/400F or 180C/350F fan forced. Bake for 20-25 minutes or until golden. Allow to cool.
Step 3 -Whip the cream, icing sugar and vanilla until you get stiff peaks. Place in a piping bag with a fluted tip (I used 6B). Using a knife open up the turnover and spoon in some extra apple and then pipe cream over this. Sift icing sugar on top and serve.