Apple turnovers
There's little room for disappointment with hot, steamy cinnamon-baked sultanas and apples inside a golden, flaky crust.
- 30 mins cooking
- Makes 18 Item
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Ingredients
Apple turnovers
- 30 gram butter
- 3 granny smith apples, peeled, cored, finely chopped
- 2 tablespoon maple syrup
- 1 tablespoon caster sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup sultanas
- 1/4 cup slivered almonds, toasted
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- demerara sugar, to sprinkle (optional)
Method
Apple turnovers
- 1Melt butter in a large frying pan on medium. Add apple. Cook, Stirring occasionally, for 4-5 minutes until golden. Stir in maple syrup, caster sugar and cinnamon. Cook, stirring, for 4-5 minutes until liquid thickens.
- 2Transfer mixture to a bowl. Stir in sultanas and almonds. Set aside for 15 minutes to cool, then chill until mixture is cold.
- 3Preheat oven to hot, 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut each pastry sheet into 9 even-sized squares.
- 4Spoon 2 teaspoons apple mixture onto one half of each pastry square. Brush edges with egg. Fold pastry over filling to form a triangle, pressing edges firmly with a fork to seal. Brush with remaining egg. Sprinkle with a little sugar, if you like.
- 5Bake for 15-20 minutes until golden. Allow to cool on trays.
Notes
These turnovers will keep in an airtight container in the fridge for up to 3 days. Wrap individually in plastic wrap and pack into lunch boxes.
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