These apple turnovers have all of the textures and flavours of an apple pie but requires only basic skills and takes a fraction of the time (especially if you buy the puff pastry instead of making it yourself).
- 2 sheets (20 cm squares) butter puff pastry
- 2 Pink Lady apples, peeled, cored and thinly sliced
- 60 g cold unsalted butter
- ground cinnamon, to taste
- 60 g (¼ cup firmly-packed) brown sugar
- pinch of fine salt
- 1 egg, lightly beaten
- 4 tablespoons raw sugar (heaped)
- ice-cream or crème Chantilly, to serve
- Preheat a fan-forced oven to 190ºC.
- Slice each piece of pastry in half so you have 4 long rectangles. Place half a sliced apple on one side of each piece of pastry, slanting and overlapping them so they sit as flat as possible. Cut the butter into 4 thin slices and lay one piece over each of the sliced apples. Sprinkle with the cinnamon, brown sugar and a small pinch of salt. Fold the pastry over the apple mixture and press down on the edges with a fork, making sure the two layers are sealed well. Place the turnovers on a baking paper-lined baking tray, brush with the beaten egg and sprinkle generously with the raw sugar. Bake for 20 minutes or until the pastry is a deep golden and beautifully puffed up.
- Serve warm with vanilla ice-cream or crème Chantilly.