Cinnamon Apple Turnovers
November 10, 2016
These are just wonderful. Don’t blame me if you eat far too many of them…
- Prep: 15 mins
- Cook: 20 mins
1Combine the sugar, cinnamon and 2 tsp of pastry mix (or pikelet and waffle mix if you prefer) and mix well together. Add the apples and the melted butter and mix thoroughly together.
2Make up the pastry as directed on the packet, roll out into approximately 15cm squares, about 3 mm thick. The amount of filling should make about six pastries.
3Brush the edges of the pastry with egg wash (one egg beaten lightly with about 2 Tbsp water), and place apple mix on slightly less than half the area.
4Fold over the pastry and seal at all three edges by turning the bottom layer up and crimping it onto the top layer.
5Put several small slits in the top surface with a kitchen knife, to allow steam to escape.
6Brush the surface with egg wash and sprinkle with a mixture of cinnamon and sugar. A cup of sugar with 1 to 2 tsp of cinnamon in it is a good ratio, and you can just store the surplus in a jar for next time you make these.
7Place the completed turnovers on baking paper on an oven tray and cook at 210°C, on fan bake if possible, for 20 to 25 minutes. Keep a close watch on them after the first 15 minutes, as ovens vary.
8Allow to cool a bit, and try to keep the rest of the family away from them while you guzzle your fill.