Makes 4
Preparation 30 min
Cooking time 30 min
Skill easy
Ingredients
2 medium-large apples, peeled and cored
50g sugar
1 lemon, zest
½tsp ground cinnamon
2 sheets ready rolled puff pastry
1 Tbsp milk for brushing
2 Tbsp sugar
Method
Roughly cut the apples and place in a medium-sized saucepan. Add the sugar, lemon zest, cinnamon and 1 tablespoon of water. Cover with a lid and cook over a moderate heat until the apples are soft and the liquid has evaporated. Remove from the heat and set aside to cool.
To assemble the turnovers:
Heat the oven 200°C.
Divide the apple mixture into four.
Cut one sheet of the ready rolled pastry in half and place a spoonful of apple compote on one half of each pastry strip. Allow 1.5cm from the edge, brush lightly around the edge of the pastry and fold the pastry over the apple filling to form a rectangular shape.
Press the edges together to seal. (I secure the edges by pressing down on the back of a fork along the pastry edge.) Repeat with the remaining pastry.
For best results, place the apple turnovers in the fridge for 30 minutes.
Prick the top of the pastry, brush with a little milk, sprinkle over the sugar. Place on a baking tray and bake for 15-20 minutes or until the pastry is golden and puffy.
