Apple Turnovers
Turnover is a pastry in the shape of a semicircle, made from a thinly rolled out round of puff pastry folded over a filling of stewed fruit, traditionally apples.
They are best when eaten warm or cold.
Turnovers can also be savoury. They are usually small and served very hot, as an hors d'oeuvre or entrees, with various fillings such as fish, poultry, game, ham or mushrooms.
INGREDIENTS
200g puff pastry
100g apples, poached
egg wash
vanilla extract (optional)
cinnamon (optional)
caster sugar (optional)
demerara sugar (optional)
METHOD
They are best when eaten warm or cold.
Turnovers can also be savoury. They are usually small and served very hot, as an hors d'oeuvre or entrees, with various fillings such as fish, poultry, game, ham or mushrooms.
INGREDIENTS
200g puff pastry
100g apples, poached
egg wash
vanilla extract (optional)
cinnamon (optional)
caster sugar (optional)
demerara sugar (optional)
METHOD
- Roll out the pastry 2mm thick.
- Cut into 10cm diameter oval.
- Mix the apples with a little vanilla extract, cinnamon and sugar, and place the mixture (approximately 2 tablespoon full on one side of the oval pastry).
- Brush one side of the pastry with egg wash.
- Fold the pastry together and gently press over the edge to seal.
- Glaze the top of the turnover with egg wash and sprinkle demerara sugar over it.
- Bake at 180'c for 10-15 minutes.
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