Kasi Kitchen
Apple turnovers
These simple apple turnovers are spiced with cinnamon and ginger and are delicious served with whipped cream or vanilla ice cream. This is a great way to use up apples during autumn, the peak of the British season.
Ingredients
- 2 apples, peeled, cored and cut into 3cm/1¼in chunks
- 50g/1¾oz soft light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tbsp unsalted butter
- 1 lemon, juice only
- 1 tbsp cornflour
- 320g sheet ready-made puff pastry
- plain flour, for dusting
- 1 free-range egg, beaten
- 2 tbsp demerara sugar
Method for Apple turnovers
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Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.
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Place the apples, light brown sugar, cinnamon, ginger, butter and lemon juice in a saucepan and cook for 10 minutes until softened slightly. Transfer to a bowl and leave to cool. Once cool, stir in the cornflour.
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Roll the pastry out on a lightly floured work surface and use a sharp knife to cut into six equal squares. Fill each square with 2 tablespoons of the apple filling, leaving a 1cm/½in border around the outside.
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Brush the border with the beaten egg and fold the squares diagonally in half to create a triangle shape. Press down the edges to seal the filling and crimp with a fork all around.
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Brush the triangles with the remaining beaten egg and sprinkle the demerara sugar over the top.
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Place on the baking tray, spacing evenly apart. Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown.
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Eat warm or leave to cool completely on the tray before eating.
Apple turnovers