When I think back to my childhood, my memories almost always surround food. Whether it be the pea’s that my mum made my sister eat before she could have pudding, or the greasy but oh so tasty fast food that I ate every other weekend on the way to my dads house by the sea.
Trips to the supermarket as a child were always eventful. I can remember being asked by my mum to pick up something from another aisle and inevitably getting lost; the panic would set in and the rows of product would feel like a micro city in which your mum was going to leave you in forever.
I loved the weekly shopping trip, mainly because treats soon after ensued. I can remember when my mum would pull an ‘Atomic Kitten’ or ‘Now That’s What I Call Music’ CD from her handbag. It was such a small thing but it was so exciting at the time. However, there was one treat that was even better than a cheesy girl band single. Apple Turnovers.
I feel like chefs have this persona that we all love frilly food with expensive ingredients and seamless service. But honestly, what I want to eat in reality is a huge milkshake and a pile of greasy crisp onion rings… or just simple beans on toast. All in my pyjamas. These apple turnovers appeal to me more than a bunch of things that I’ve eaten in fancy restaurants. Unintimidating, straight forward and familiar.
Ask anyone who knows me well, and they’ll tell you I cannot resist a shop bought cream cake. I can wolf them down like its nobodies business. Oh, there’s a whole days calorie intake in this?
A perfect apple turnover in my eyes, is one that holds a lightly spiced soft apple filling in crisp puff pastry with a crunchy Demerara top. These are really quick to make if you buy shop bought puff pastry (no shame there guys!)
I truly relished in making these; simple, peaceful and damn mouth-watering.
- 2 bramley apples, peeled and cut into rough cubes
- 3 tbsp. caster sugar
- 1 tsp. ground cinnamon
- 1 tsp. cornflour
- 20ml water
- 18 raspberries
- 1 block of puff pastry (250g)
- a few handfuls of demerara sugar
- 1 egg, for egg wash
Begin by placing your apples, sugar and cinnamon into a saucepan. Mix the cornflour and water together with a fork and pour this over the top of the apples. Place the pan over medium heat and cook the apples until soft. If the apple becomes dry, add a splash of water. Leave to cool completely.
Pre-heat your oven to 200°C and prepare two baking trays with baking parchment.
Take your puff pastry from the fridge and dust your workspace with flour. Roll the puff out into a 35cm square with a rolling pin, making sure to move it around and dust with flour so that it doesn’t stick to the table. Cut the puff pastry into nine 11cm squares.
Whisk your egg for the egg wash. Brush the edges of the square puff with the beaten egg so that the pastry sticks when you come to close the turnovers. In the centre of each turnover, place a spoonful of apple mix and two raspberries. Fold the top half of the pastry over the bottom so that two corners meet and you’re left with a filled triangle. Push down the edges so that they are stuck together. Using a floured fork, crimp the edges of the pastry.
Brush the top of the apple turnovers with egg wash. Poke a small hole in the top using a sharp knife to let the steam out and sprinkle over a handful of demerara. Bake for 15-20 minutes until crisp and golden brown.