From The Nervous Cook – Apple Turnovers
Nothing makes the Nervous Cook more nervous than cooking for others. Last week we caught up with some friends to watch Queensland and NSW battle through a game of Rugby League in the State of Origin.
We met before the game to share dinner together. Everyone brought something to share. I volunteered to bring the desert and although I very rarely cook sweets, I made these apple turnovers. And I must say I was pretty happy with myself!! I combined two recipes to come up with these crowd pleasers.
30 g butter
6 Pink Lady Apples peeled, cored and chopped into 1 cm pieces.
1/4 Cup brown sugar firmly packed.
1/3 Cup water
1/2 Cup Sultanas
1 teaspoon cinnamon
1 teaspoon cornflour
1 tablespoon water
2 Sheets of puff pastry just thawed
1 egg whisked
Icing sugar to dust
Preheat oven to 200C or 180C fan-forced and line 2 baking trays with non-stick baking paper.
Melt butter in a saucepan over medium heat. Add the apple and sugar. Toss to coat. Stir in the water, sultanas and cinnamon. Cover and bring to a simmer. Cook for 5 minutes or until apple is tender but holds its shape. Combine cornflour and water in a bowl. Stir into the apple mixture. Cook for 1 minute or until the mixture thickens.
Cut the pastry into quarters. Place a heaped tablespoon of apple mixture on the corner of the pastry and fold over into a triangle. Press edges together with a fork to seal. Place the pastries onto the prepared baking tray and brush with the beaten egg.
Poke a few holes into the pastry. Bake for 15-20 mins, turning once, until golden brown. Dust turnovers with icing sugar and serve warm at room temperature.
Serve with cream or ice cream