Apple Turnovers

When I think of Apple Turnovers nostalgia sets in and takes me back to my childhood. My Mother would buy them along with other pastries on her way home from work, most  Saturday's as a treat from Brucciani's. After dinner she would bring out a nicely decorated box from the fridge, then it would get passed around the room. I would sit there waiting and hoping that all the good pastries hadn't gone, but they always were and I got left with the Apple Turnover. It was a lovely pastry. But even then I thought it could use a little wow factor, the size was great but it always felt like there was never enough filling just layers of flaky pastry. 

So here's my version of a nostalgic classic, jammed with filling and spiced with cinnamon and nutmeg.

Makes 9

Ingredients 

Shop Bought Puff Pastry

3 Large Apples (peeled, cored and chopped to 3/4inch cubes)

1/2tsp Ground Cinnamon 

1/4tsp Ground Nutmeg

3tbsp Sugar

1tbsp Plain Flour

Zest and Juice of 1 Lemon

1 Egg

Demerara Sugar for sprinkling 

Method

Place the chopped apples into a bowl along with the flour, sugar, cinnamon, nutmeg, zest and juice of the lemon. Stir to combine and set aside for later.

Roll out the puff pastry to around 3mm thickness trying to keep the pastry as square as possible. Cut evenly into 9 squares. 

Preheat the oven to 200C/390F.

Place even amounts of the filling across the 9 squares. Beat the egg, then egg wash two sides of each square. Fold the squares in half then crimp with a fork. Egg wash the tops and sprinkle with Demerara sugar.

Place on a baking sheet lined with parchment, then pop them in the oven for 20 minutes or until golden brown.

Serve warm with a dollop of cream.