Yield:as many as you need
Prep Time:10 mins
Cook Time:17 mins
This is one of Aars' favourite things to do with our stewed apple: apple turnovers. Being eleven means size is important and so he will always choose to make a monster of a pastry - I prefer them a little smaller, but the good thing is his huge ones have a lot of apple in them. Anyhoooo here's Aars' demo on how to make them.
- puff pastry (as many squares as you want apple turnovers) Aars used jus roll as it is soya-free and dairy-free
- stewed apple
- milk alternative (Aars used KoKo a thin coconut milk)
- demerara sugar
Preheat your oven to 200°C (fan) and prep a baking tray with baking paper.
Cut your puff pastry into squares (they will fold diagonally in half to create the turnover) to the size that you want your turnovers to be - you can see how Aars measured his huge design in the photo. Place your squares of pastry on the prepped baking tray (you want to work on it).
Plonk your yummy stewed apple on the pastry - around the diagonal folding point and spread it out a little. Then brush around the the edge of your pastry squares with the milk alternative of your choice, fold the pastry over the apple and lightly press the edges together to seal them (don't press too hard as you want the air to get into those layers and puff them up).
Brush the top of your apple turnovers with your milk alternative, and sprinkle some demerara sugar on top.
Pop into the oven, the pastry should start to go a lovely golden brown at about 10-12 mins. When it looks lovely get it out & TURN IT OVER! (carefully) Quickly brush the new top-side with your milk alternative, sprinkle some demerara sugar on top and get the apple turnover back into the oven A.S.A.P. Let this side brown and puff for about 5 - 7 mins, once the second side's a lovely golden colour and puffed get it out of the oven. Let it cool a little then eat and enjoy.
Let me know what you prefer: miniature or monster sized turnovers?