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Apple turnovers
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Delicious apple turnovers made with golden puff pastry, perfect for tea time.
Ingredients:
Vegetable oil, to grease
1egg, lightly whisked
Icing sugar, to dust
225g (1 1/2 cups) plain flour
Pinch of salt
30g lard, chopped
125ml (1/2 cup) icedwater
200g butter
40g butter
3granny smith apples, peeled, cored, finely chopped
54.00 gm maple syrup
16.00 gm brown sugar
21.00 gm fresh orange juice
1.25 gm ground cinnamon
Instructions:
In a large bowl, combine flour and salt. Use your fingertips to blend the lard into the flour until it resembles fine breadcrumbs.
Pour in the water and gently stir with a round-bladed knife until a dough comes together. Transfer the dough onto a lightly floured surface and knead gently until smooth. Cover the dough with plastic wrap and refrigerate for 30 minutes to rest.
Roll the dough into a 10 x 30cm rectangle using a lightly floured rolling pin. Place butter between 2 sheets of plastic wrap and gently tap with a rolling pin to form an 8 x 9cm rectangle. Lay the dough on a lightly floured surface with a short edge facing you. Unwrap the butter and position it in the center of the dough. Fold the end closest to you over the butter, followed by folding the opposite end over the top, encasing the butter in the dough.
Rotate dough 90° clockwise and delicately join edges. Lightly dust a rolling pin with flour and gently flatten butter. Roll out dough into a 10 x 30cm rectangle, then fold as previously done. Cover with plastic wrap and refrigerate for 30 minutes.
Prepare a baking tray by greasing it lightly with vegetable oil. Preheat the oven to 220°C. Take the pastry out of the fridge and cut it in half crossways. Wrap one half in plastic and refrigerate it. Roll out the other half of the pastry using a lightly floured rolling pin until it is about 2mm thick. Use an 8cm-diameter round pastry cutter to cut out 10 discs from the pastry. Arrange the pastry discs on the greased baking tray. Spoon 1 tablespoon of the apple mixture onto each pastry disc and refrigerate.
Roll out the leftover pastry until it's a thin 2mm thick sheet. Cut out 10 circles using a 10cm round pastry cutter. Brush each circle's edge with the egg mixture. Take out the tray from the fridge and layer the pastry circles over the apple mixture. Seal the edges by gently pressing them together. Chill in the fridge for another 10 minutes before moving forward.
Generously coat the pastry tops with the egg mixture and bake in a hot oven until the pastry is golden and puffed, about 15-20 minutes. Dust the apple turnovers with icing sugar and serve right away. Enjoy with a dollop of cream or a scoop of vanilla ice cream, if desired.
For the apple filling, melt the butter in a hot frying pan until foamy. Cook the apples for 5 minutes until golden, stirring occasionally. Add maple syrup, sugar, orange juice, and cinnamon. Cook for 5 minutes until the mixture boils down and thickens. Transfer to a heatproof bowl and let it cool for 15 minutes. Chill in the fridge for 30 minutes.