Recipe. Roll out puff pastry, use a small plate to cut circles should get 4, fold each in half wash tops with milk. Place on baking tray and bake gas 6 15mins, let cool slice halfway through, fill with apples and double cream. Use tinned apple’s or in a pan boil 4 apples cored & peeled add sugar and cloves add some water let them soften remove cloves & mash apples not to mush but lumpy.
Ingredients:
For the filling:
- 2 medium apples (peeled, cored, and diced)
- 2 tbsp unsalted butter
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)
For the pastry:
- 1 sheet of puff pastry (thawed, if frozen)
- 1 egg (beaten, for egg wash)
- Powdered sugar (for dusting, optional)
Instructions:
- Prepare the Apple Filling:
- In a saucepan over medium heat, melt the butter.
- Add diced apples, sugar, and cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples soften.
- If needed, stir in the cornstarch mixture to thicken the filling. Let it cool while preparing the pastry.
- Prepare the Puff Pastry:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface and cut it into 4 equal squares.
- Assemble the Turnovers:
- Place a spoonful of the apple filling in the center of each square.
- Fold each square diagonally to form a triangle, pressing the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush the tops of the turnovers with the beaten egg for a golden finish.
- Bake:
- Arrange the turnovers on the prepared baking sheet, leaving space between them.
- Bake for 18–20 minutes, or until puffed and golden brown.
- Serve:
- Let the turnovers cool for a few minutes before dusting with powdered sugar. Serve warm and enjoy!
