INGREDIENTS
FOR FILLING:
2 tbsp (25 g) sugar
1/2 tsp (2.5gms) cinnamon
1 cup (150 g) of diced apples, skin on. I used Smith Granny apples.
3 tbsp (30 g) raisins
1 egg beaten for egg wash.
1 package of store-bought puff pastry sheets.
FROSTING:
1 tbsp (7g) powdered sugar
1-2 tsp (5-10ml) of heavy cream. I ran out of heavy cream so I just used full fat milk.
INSTRUCTIONS:
Pre-heat oven to 200°C
In a small bowl combine the sugar with the cinnamon and set aside.
In a medium-sized bowl add the apples, the cinnamon sugar and the raisins. Toss well to combine and set aside.
Beat 1 egg until combined for egg wash.
Beat 1 egg until combinedface.
Roll out puff pastry sheet into a floured surface. Cut into 3” by 3" squares. Using a pastry brush, brush the egg wash around each square.
Fill one half with a scoop of the apple mixture about 1 ½ tablespoons. Top with 2nd half of pastry and seal shut using the edges of a fork, pressing down into the pastry all the way around.
Brush pastry tops with egg wash, and then make 4-5 slits across the apple mound for ventilation. Transfer with a floured spatula to a parchment lined cookie sheet.
These can all be made in advance, wrapped tightly with foil and popped in the fridge or freezer until ready to be baked
Bake for 25-30 minutes. If forzen add another couple of minutes, say 35 mins most Likely. It would be a better idea to pop your tray in the fridge for 20 mins or freezer for 10 mins, just to firm up the pastry. Otherwise the pastry can melt too quickly in the oven and lose its shape.
Remove from oven and allow to cool slightly. Meanwhile in a small bowl add the powdered sugar and heavy cream and whisk with a fork until smooth. Start with 1 tsp if too thick and the 2nd tsp.
Drizzle the glaze on the pastries with a fork in a Criss cross manner. Transfer pastries on to a serving platter and there you go! Apple Cinnamon Turnovers are ready. Happy eating folks!
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