Grandma had this delicious apple turnover recipe from the time of the Second World War in UK.
Her heritage turnover recipe fits the bill perfectly for our easy recipes and seventy years on, remains fresh and modern as easy dessert recipes.
A Heritage Recipe - Apple Turnover
Ingredients for a heritage apple turnover
|• 1 recipe Rough Puff Pastry
• 1/2 pound cooking apples
• 2 oz sugar
• Egg white from 1 egg, lightly beaten
• Extra sugar for sprinkling
• Preheat oven to 425F
• Roll out pastry and cut into 6 x 4 inch squares
• Peel, core and slice thinly, the apples
• Mix with sugar and put equal amounts into the center of each square
• Moisten edges of pastry with cold water and fold each in half to form a triangle
• Press edges well together to seal. Flake by cutting with the back of a knife then "ridge" with a fork"
• Transfer each turnover to a buttered baking tray
• Brush with egg white and sprinkle with sugar
• Bake towards the top of a hot oven for 20 minutes, then reduce temperature to moderate 350F and bake for a further 20 minutes
• Serve with single fresh or double cream or custard
|• 3 sheets of puff pastry sheets
• 1 can/ 425 gm pie apple
• 1/2 cup sugar
• 1 egg beaten, for egg wash
• Preheat oven to 390F/ 200C
• Cut a sheet of pastry into quarters
• Place two heaped teaspoons of pie apple into the center of each square
• Sprinkle the apple with a teaspoon of sugar
• Fold one corner to the opposite corner making a triangle. Wet the edges with a little water and press the edges together firmly. Use a fork to ridge the edges
• Cut 3 - 4 slits in the top of each turnover with a blunt knife. Decorate with surplus pastry.
• Brush with egg wash
• Bake for 15 minutes till golden brown