Ingredients
- 2 tablespoons unsalted butter
- 3 Granny Smith apples, peeled and diced
- 90 grams granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon cornflour
- 320 grams pack puff pastry
- 1 egg, small
- 1 tablespoon milk
- 2 teaspoon demerara sugar
Instructions
- In a saucepan over medium-high heat, melt the butter. Add the apples and sauté until tender, 5 minutes. Sprinkle with granulated sugar, cinnamon and nutmeg, stirring for 5 minutes longer. Remove from the heat and let cool for 20 minutes.
- Remove the puff pastry from the fridge and spread out a floured surface. Cut into 4 or 6 equal squares.
- Place 2 heaping tablespoons of apple filling in the middle of each square. Beat egg and milk to make the egg wash. Brush the edges with egg wash and fold over to make a triangle and press the edges together with a fork to seal.
- Place the turnovers on a prepared baking sheet, and chill in the fridge for 30 minutes.
- Position the rack in the middle of the oven, and preheat to 425F/220C/200C fan. Transfer the turnovers to a parchment-lined baking sheet or tray.
- Brush the tops of the pastries with egg wash and sprinkle with demerara sugar. Make two slits in the middle of the turnovers to release steam.
- Bake the turnovers for 20-25 minutes until golden and puffed up.
- Remove from the oven and leave to cool for 10 minutes on a wire rack before serving warm with a scoop of vanilla ice cream a drizzle of caramel.
- Store leftover turnovers in an airtight container at room temperature for up to 2 days.
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