As a self-confessed inept baker I rely on the joys of pre-made shortcrust pastry to make dessert. These apple turnovers are easy to make, delicious hot with ice cream or custard and equally good cold with a splash of double cream. They keep for 5 days in an airtight container in the fridge or in the freezer for two months. This is a great family-friendly dessert that makes the house smell delicious and hides the fact that I’m not great at making desserts!
Makes 12 Turnovers
1 roll of shortcrust pastry (approx. 375g)
1 large Bramley cooking apple or 2 regular eating apples
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1 tbsp golden sugar
1/4 tsp cornflour
25g unsalted butter
milk for sealing and extra sugar for sprinkling
- Peel and core the apple then cut into large cubes. Melt the butter in a small saucepan (that has a lid) on a medium high heat then add the apple to the pan.
- Add the spices and sugar then toss to coat the apples in the butter, sugar and spices and turn the heat down to medium/medium low. Put the lid on the pan and cook for 10 minutes (give it a stir after a few minutes to check if the apples are catching on the bottom so you can turn the heat down).
- Pre-heat the oven to 200°C (180°C Fan). Open out the pastry onto a large baking sheet and cut into 12 equal sized pieces.
- Place one teaspoon of mixture in the corner of each piece of pastry then brush an L shape of milk around two edges. Fold the corner with the apple sauce on it over to the opposite corner and use a fork to press the pastry edges together and seal. Brush the tops with milk and sprinkle over a little more sugar then bake for 15 minutes. Allow to cool a little then serve with ice cream, custard or pouring cream.