Apple Turnovers

Method

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1. Melt the butter in a pan, add the apples, sugar, cinnamon and lemon juice and cook 6 minutes, until just softened. Stir in the cornflour and cook 1 minute. Cool completely.

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2. Heat the oven to 200°C / 400°F and line a tray with baking paper.

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3. Cut each pastry sheet into 4 squares, making 8 in all.

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4. Put a spoonful of apple in the middle of each square, brush the edges with egg and fold into triangles. Press the edges firmly with a fork to seal.

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5. Set on the tray, brush with the egg, sprinkle with the coarse sugar and cut two small slits in the top of each.

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6. Bake 20 to 25 minutes, until puffed and deep golden.

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7. Cool 10 minutes before eating, since the filling is very hot.

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Chef’s Tips

• Cool the filling completely so it does not melt the pastry butter.
• Seal the edges well or the filling leaks.
• Keep the pastry cold and bake it hot for the best puff.

Pairing Suggestions

• Vanilla ice cream
• Custard
• A cup of tea

Storage & Reheating

Best the day they are baked. Keep in a tin 2 days and re-crisp at 180°C for 5 minutes. Freeze unbaked turnovers for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.