makes
8
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
8
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
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.
Cook's Notes
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.
