← Nouns Cooking · Bakery

Ingredients

• 3 tart apples such as Granny Smith (about 450 g), peeled, cored and cut into 1 cm dice
• 50 g light brown sugar
• 1 tsp ground cinnamon
• 15 g Butter
• 1 tbsp lemon juice
• 1 tbsp cornflour (cornstarch)
• 1 sheet ready-rolled all-butter puff pastry (320 g)
• 1 Eggs, beaten
• 2 tbsp demerara sugar, to sprinkle

Method

1. Put the apples, sugar, cinnamon, butter and lemon juice in a pan over medium heat. Cook, stirring, for 5–8 min until the apples are softened but still hold their shape.
2. Mix the cornflour with 1 tbsp water, stir it in and bubble for 1 minute until the juices turn thick and glossy. Spread on a plate and cool completely, about 20 min.
3. Heat the oven to 200°C (180°C fan, 400°F) and line a baking tray. Unroll the pastry and cut it into 6 squares.
4. Spoon the cold filling onto one half of each square, leaving a 1 cm border. Brush the edges with egg, fold over into triangles and press the edges firmly with a fork to seal.
5. Set on the tray, brush with egg, cut two small slits in each top and sprinkle with demerara.
6. Bake for 18–22 min, until puffed and deep golden. Cool for 10 min before eating: the filling is very hot.

Tips

• The filling must be cold before it meets the pastry, or the butter melts and the turnovers will not puff.
• Serve with whipped cream or vanilla ice cream.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Food King Arthur Baking