Apple and Cinnamon Turnovers.

This recipe is so simple once you have mastered the art of folding and sealing puff pastry.

Cooking your filling first means you don't have to worry about it cooking in the oven.

I have used Granny Smith apples for this dish but most apples will be alright.

Apple and Cinnamon Turnovers

Equipment

·      Peeler and Corer

·      Small fry pan

·      Sharp knife and chopping board

·      Measuring cups/spoons

·      Baking tray

·      Mixing bowl

Ingredients

·      Apples, 1, peeled, cored and sliced

·      Butter, 2 knobs

·      Sugar, 1 tsp

·      Cinnamon, ¼ tsp

·      Lemon juice, ¼ tsp

·      Water, 1 tsp

·      Puff pastry, 1 sheet

·      Egg wash

·      Yoghurt, 1 Tbspn

Method

Oven on to 220⁰C.

1.    Peel, core and slice up the apples.

2.    Melt the butter in a small fry pan on a medium low heat.

3.    Add the apples, sugar, cinnamon, lemon juice and water.

4.    Cook gently until apples are soft.

5.    Allow apples to cool down by placing in large mixing bowl.

6.    Cut the puff pastry sheet into 4 squares (quarters).

7.    Place a spoonful of apple near the middle of each square.

8.    Egg wash the edge of the pastry and fold over into a triangle and seal the edges well with a fork.

9.    Egg wash the top and sprinkle a little sugar over it.

10.  Make a small hole in the top of the pastry to allow steam to escape.

11. Place sugar side up on a baking tray and bake for 15-20 minutes.

12.  Serve with a dollop of yoghurt on the side.