Apple & Raisin Turnovers
Prep 0:20Bake 0:30Makes about 8
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.
Photography by Alan Benson.