I had just a couple of apples left over from our time at the Bilpin Orchards and I was trying to figure out what to do with them when suddenly, I had a a picture of an apple turnover in my head. I began to dream about biting into that crispy flaky pastry, the warm sweet and tart apple filling oozing out and into my mouth, leaving sticky stains on my fingers for licking up later....
Apple turnover (makes 4)
4 sheets ready-rolled puff pastry, thawed
1/3 cup sugar
2 teaspoons corn flour
a dash of ground cinnamon
2 medium tart apples, peeled and cubed (I used Braeburn apples)
1 teaspoon lemon juice
1-1/2 teaspoons water
1. Preheat oven to 200°C. Line baking tray with baking paper. Using a
plate as a guide, cut 4 14cm rounds the pastry sheets.
2. In a small saucepan, combine the sugar, corn flour and cinnamon. Add
apples and lemon juice; toss to coat. Bring to a boil over medium heat,
stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or
until apples are tender, stirring often. Remove from the heat.
3. Spoon about 2-3 tablespoons filling on half of each pastry round; fold dough over filling. Press
edges with a fork to seal. Place on baking sheet.
4. Bake for 20 minutes or until pastry is puffed and golden. Transfer to a wire rack. Stand for 5 minutes.
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