Dutch apple turnovers made with typical Dutch spices are quick and easy and can be eaten warm or cold. Geert Elzinga from Sydney’s Essen restaurant recommends that sweet rather than tart apples are used.
- 2 sweet apples
- 1 tbsp raisins
- 1 tsp cinnamon
- 2 tbsp sugar
- 2 tbsp lemon juice
- 12 pieces bought puff pastry
- egg yolk, for brushing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 200°C.
Peel and slice the apples to ½ cm thickness. In a bowl, combine the apple, lemon juice, sugar, cinnamon and raisins.
Cut each puff pastry sheet into 4. Place apple mixture in the middle of the puff pastry sheets and brush the edges with egg yolk. Fold sheets in half and brush the tops with egg yolk. Make sure to press the edges down firmly.
Bake the turnovers in the oven for about 20 minutes until the pastry is well cooked.