Apple & Blackberry Turnovers
INGREDIENTS
Pastry
640g Puff Pastry Ready-made
Filling
2 Cooking Apples, Large, Peeled and Cubed into Small Chunks
200g Blackberries
50g Billington's Unrefined Light Muscovado Sugar
1tsp Cinnamon
1tbsp Vanilla Bean Paste
Glaze
1 Egg, Beaten
1 Tablespoon Cold Milk
1 Tablespoon Black Sesame Seeds, Toasted
Apple & Blackberry Turnovers
- In a large saucepan, place the chopped apples, blackberries, sugar, cinnamon and vanilla bean paste. Hear and simmer for 5 - 10 minutes until the apples become soft.
- Remove from heat and allow to cool.
- Preheat the oven to 220ºC (fan 200°C)
- Roll out two sheets of the puff pastry on to a lightly floured surface and quarter - forming four evenly sliced squares of pastry.
- Spoon a few tablespoons of the fruit mixture into the centre of the square and then fold over to form a triangle.
- Crimp the seals with a fork to hlep keep the shape when baking and reduce the filling spilling out.
- With a knife, create a few small vents in the top to allow the steam to be released.
- Place a baking tray lined with baking paper. Brush lightly with milk or beaten egg to glaze.
- Bake in the oven for 10 minutes or until golden brown.
- To serve, dust with icing sugar or a drizzle of custard.
Notes
The recipe for these delicious pastries are courtesy of our partners, Baking Mad. Do check out their recipes online as well as their Billington Sugars!
