Apple turnovers

Ingredients

• 2 sheets (20 cm squares) butter puff pastry
• 2 pink lady apples, peeled, cored and thinly sliced
• 60 g cold unsalted butter
• ground cinnamon, to taste
• 60 g (¼ cup firmly-packed) brown sugar
• pinch of fine salt
• 1 egg, lightly beaten
• 4 tbsp raw sugar (heaped) 
• ice-cream or crème Chantilly, to serve

Instructions

Preheat a fan-forced oven to 190ºC. 

Slice each piece of pastry in half so you have 4 long rectangles. Place half a sliced apple on one side of each piece of pastry, slanting and overlapping them so they sit as flat as possible. Cut the butter into 4 thin slices and lay one piece over each of the sliced apples. Sprinkle with the cinnamon, brown sugar and a small pinch of salt. Fold the pastry over the apple mixture and press down on the edges with a fork, making sure the two layers are sealed well. Place the turnovers on a baking paper-lined baking tray, brush with the beaten egg and sprinkle generously with the raw sugar. Bake for 20 minutes or until the pastry is a deep golden and beautifully puffed up. Serve warm with vanilla ice-cream or crème Chantilly.

Note

• Crème Chantilly is simply cream whisked or stirred with 10 per cent of the cream’s weight in icing sugar and a dash of vanilla extract. It’s a great for balancing out intense flavours and providing moisture.

 This recipe is from Poh & Co.