Make this breakfast classic yourself at home
Yet again I found myself in need of a way to rid my fridge of apples, having a tree at home has its benefits but when the whole years crop gets dumped on you all at once it kind of sucks. I am sick of eating apples. Luckily this recipe take very little time, skill or effort for maximum flavour. Who doesn’t love an apple turnover? They’re easy to eat on the go or pop into a box for a delicious breakfast or brunch anywhere. And you can really make them your own, adding nuts or dried fruits would be a lovely way to liven them up.
We attempted to take these on a recent road trip to Sheffield, but my partner made us eat them outside the house because he didn’t want crumbs in his new car. But if you car isn’t new these would be a perfect road trip breakfast, you can make them in advance and eat them with one hand, not that I am condoning eating and driving but you gotta do what you gotta do.
Note: Buy ready rolled puff pastry if you can, it needs to be cold and rolling out a solid block of cold pastry is hard. Also you can make the filling in advance and leave in the fridge until you want to use it, its a universal filling so would be good for a variety of apple recipes. Of course if you prefer to roll out your own I highly recommend a good rolling pin, stainless steel or marble work best for pastry as they stay cold. Available to have a look at here.
- 375g ready rolled puff pastry
- 1 egg, beaten
- 2 large apples, I used breaburn from the tree
- 1tbsp cornflour
- 1tsp cinnamon
- 1tsp allspice
- 1tsp vanilla
- 2tbsp caster sugar
- 30g butter
- Pre heat your oven to 190C, line a baking sheet with baking paper.
- Peel, core and chop the apples into roughly 1cm chunks.
- Add the butter to a medium pan, melt on a medium heat. Add the chopped apples, cornflour, cinnamon, allspice, vanilla and caster sugar.
- Cook over a medium heat for 15 minutes stirring regularly to avoid anything sticking. Once the apples have softened set the mixture to the side to cool.
- Roll the puff pastry out onto a floured surface and cut into 6 squares.
- Once the filling has cooled, place a spoonful onto one half of each of the pastry squares.
- Using a pastry brush (or your fingers) brush some of the beaten egg around the edges of each square. Fold each square in half diagonally, using a fork to press down and seal the edges. Lightly prick the top of each triangle with the fork to allow hot air to escape.
- Brush the pastries with the remaining egg and place on the baking sheet.
- Bake for 20-25 min or until the pastries are golden brown.
- When baked, remove from the oven and leave to cool on a wire rack. The filling will be very hot so don’t eat these straight from the oven.
And there you have it, fresh apple turnovers, perfect for any occasion and wonderfully simple to make. If you give these a try let me know how they go by tagging @whatseatingmanchester in your social media post.