Thursday, 30 May 2013
Warm Apple Turnovers
I’ve been cutting back my sugar intake recently, but last night I needed a pudding, something warm (it’s still quite cool here!) and comforting. So I made these for dessert last night, and had to share them! If you’ve only ever tried bought ones, you are in for a real treat! A bought turnover always seems to disappoint, too much pastry and never nearly enough filling. That’s not just me is it? These have flaky puff pastry, a juicy apple filling, really enhanced with the cinnamon and ginger. I served Lorraine’s custard with them (from the same book) and they were a real hit, even the little miss was keen, and asked for them to be made again – and soon Mummy!
Zest of half a lemon (optional)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Caster sugar, to taste
1 x 320g sheet of ready rolled puff pastry
1 egg, beaten
Icing sugar for dusting
Custard, cream or ice cream to serve
(1) Line a baking sheet with baking parchment.
(2) Mix the apple sauce with the ginger and cinnamon, and a few teaspoons of sugar, to taste.
(3) Unroll the pastry and cut into 4 rectangles, brush round the edge of each with beaten egg (keep the rest of the egg!). Fill with the apple filling, then carefully seal the edges. Place on the baking sheet and then cover with clingfilm and place in the fridge for a couple of hours, longer would be fine too.
(4) When ready to cook preheat your oven to 200oC, (180oC fan) 400oF, Gas Mark 6. Remove the cling film and brush the top of the pies with some of the remaining egg. Then bake the pies for 25 minutes. Leave to cool a little, as the apple filling is scalding hot!