Apple Turnovers

You guys, Farmdrop is amazing. No, they are not paying me to say that. I am just one happy bunny. As a wedding photographer, most summer weekends are spent either shooting or recovering, so I rarely have the chance to visit farmers markets around London. Farmdrop delivers produce from those same farms and suppliers straight to my door. Bliss! This week, our delivery included a kilo of beautiful Discovery apples from Chegworth Valley. My boyfriend is a complete sucker for apple-based desserts, so I decided to turn a few of these babes into simple turnovers.

Apple Turnovers | Skillet & Shutterbug

4 apples, peeled and cubed
30g butter
100g granulated sugar
1 tsp cinnamon
Juice of half a lemon
1 sheet (340g) ready made puff pastry
1 medium egg
2 tbsp demerara sugar

Pre-heat oven to 200°C. Peel, core and cut 4 apples into roughly 1cm cubes. Add this to a small saucepan with 30g butter, 100g granulated sugar, 1 tsp ground cinnamon and the juice from half a lemon. On a low heat, melt then simmer the mixture for 5 minutes until the apples are soft. Set aside to cool completely.

Roll out one sheet of ready made puff pastry. Cut into 8 rectangles. Add 2 tbsp of the apple mix to each rectangle, fold in half to seal, and use a fork to crimp the edges closed. Cut a few slits into the top of each turnover. Beat 1 medium egg to make an egg wash; brush this over each turnover and sprinkle with a little demerara sugar. Bake at 200°C for 20 minutes until the pastry is golden and crispy. Serve either warm or at room temperature.

Apple Turnovers | Skillet & Shutterbug
Apple Turnovers | Skillet & Shutterbug