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Prep 25minBake 35minMakes 8-10 serves
With its shortbread-like base, tart apple filling and crunchy crumble topping, this is a slice that you eat with a fork or spoon, not your fingers. It's more suited to dessert than afternoon tea.. although, by all means, feel free to indulge mid-afternoon!
melted butter, to grease
800g apples (such as granny smith or golden delicious)
75g (⅓ cup) caster sugar
1½ teaspoons ground cinnamon
thick cream or vanilla ice cream, to serve
190g (1¼ cup) plain flour
1 teaspoon baking powder
110g (½ cup) caster sugar
125g unsalted butter, cubed, softened
1½ teaspoons natural vanilla essence or extract
50g (⅓ cup) plain flour
100g (½ cup, firmly packed) brown sugar
80g chilled unsalted butter, cubed
40g (½ cup) shredded coconut
75g (¾ cup) flaked almonds
Preheat the oven to 180°C. Brush a 20 x 30 cm shallow slice tin with melted butter to grease.
To make the Base, put the flour, baking powder, sugar and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Whisk the egg with the vanilla, add to the flour mixture and use the pulse button to process until the mixture forms a soft dough. Bring together with your hands and then press the dough evenly over the base of the greased tin to evenly cover. Place in the fridge.
Meanwhile, to make the Crumble Topping, put the flour and brown sugar in a medium bowl and use your fingertips to rub in the butter until roughly combined. Stir in the coconut and almonds.
Peel, core and thinly slice the apples and put in a large bowl. Combine the sugar and cinnamon, sprinkle over the apples and toss to coat evenly. Arrange the apple slices over the Base in the tin and then sprinkle evenly with the Crumble Topping. Set aside.
Bake in preheated oven for 30-35 minutes or until the base is cooked, the Crumble Topping is golden, the apples are tender when tested with a skewer, and the base is cooked through.
Serve warm or at room temperature cut into portions and accompanied by cream or ice cream.
This slice is delicious served either warm or at room temperature. It will keep, covered, in the fridge for up to 3 days. Bring to room temperature or warm gently in the microwave to serve.
Photography by Alan Benson. Styling by Trish Hegarty. Food preparation by Wendy Quisumbing.
Whether it's the combination of warm spiced apple encased in buttery, crisp pastry layers or the fact they're the ultimate comfort food, there is no denying that apple turnovers are one of the simplest pastries to make (especially if you use purchased puff pastry like this recipe does).
4 sheets (24 x 24cm each) frozen ready-rolled butter puff pastry (see Baker's Tips)
1 egg yolk whisked with 2 teaspoons water
icing sugar, to dust
whipped or thick cream (optional), to serve
2 large (about 200g each) apples (such as granny smith or golden delicious), peeled, cored and thinly sliced
85g (⅓ cup) raisins
50g (¼ cup) raw sugar
1 teaspoon cornflour
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 teaspoon natural vanilla essence or extract
Preheat the oven to 190°C. Line a two oven trays with non-stick baking paper.
Lay the pastry on the bench and allow it to thaw while making the Filling.
To make the filling, put all the ingredients in a medium bowl and mix to combine evenly.
Use a small sharp knife and a 14 cm saucer as a guide to cut eight rounds from the pastry.
Brush the edges of the pastry rounds with a little of the egg wash. Divide the Filling mixture among the pastry rounds, placing it on one half and leaving a 1cm border. Fold the uncovered pastry of each round over the filling and press the edges to seal. Brush the tops with a little more egg wash.
Place the turnovers on the lined trays and bake in preheated oven for 30 minutes, swapping the trays after 20 minutes, or until the pastry is golden, crisp and cooked through.
Serve warm or at room temperature dusted liberally with icing sugar and accompanied by cream, if desired.
Good-quality puff pastry made with butter is key to these turnovers.
These turnovers are best served on the day they are baked either warm from the oven or at room temperature.