Mama’s Apple Turnover

Mama has always had a thing for apple pies and apple turnover. The smell of the warm apple and spices from the hot pastries served with a hot coffee is her idea of bliss. 

Cooking Time: 30 Minutes Serves: 4

Ingredients

• 3 Granny Smith Apples
• Lime Juice
• 50G Brown Sugar
• 1 Tbsp Butter
• 1 Tsp Ground Cinnamon
• 1 Egg
• 2 Tbsp Mixed Peel
• 1 Puff Pastry Roll
• Caster Sugar

Method

Method

Peel and dice your apples into tiny chunks and cover with the lime juice, to keep it from browning, and the brown sugar. To the bowl also add the  cinnamon and mixed peel.

In a small pan, melt the butter, pour in the apple mixture and mixed peel and cook until the butter and sugar have dissolved and the mixture softens.

On a baking tray lay out a greaseproof parchment and spreading out the puff pastry, divide into equal squares.

Spoon the mixture onto the centre and fold diagonally or rectangularly, whichever you prefer.

Using a fork, press down along the edges to press them together and seal your stuffing inside. Brush over with a beaten egg, cover with caster sugar and place in the oven for 20 minutes at 170°C.

Mama’s Apple Turnover

5 from 1 vote

Mama has always had a thing for apple pies and apple turnover. The smell of the warm apple and spices from the hot pastries served with a hot coffee is her idea of bliss. 

Prep Time10 minutes mins

Cook Time13 minutes mins

Total Time23 minutes mins

Course: Dessert

Cuisine: American, Gibraltar, Mediterranean

Servings: 4

Author: Mama Lotties

Ingredients

• 3 Granny Smith Apples
• Lime Juice
• 50 G Brown Sugar
• 1 Tbsp Butter
• 1 Tsp Ground Cinnamon
• 1 Egg
• 2 Tbsp Mixed Peel
• 1 Puff Pastry Roll
• Caster Sugar

Instructions

• Peel and dice your apples into tiny chunks and cover with the lime juice, to keep it from browning, and the brown sugar. To the bowl also add the cinnamon and mixed peel.
• In a small pan, melt the butter, pour in the apple mixture and mixed peel and cook until the butter and sugar have dissolved and the mixture softens.
• On a baking tray lay out a greaseproof parchment and spreading out the puff pastry, divide into equal squares.
• Spoon the mixture onto the centre and fold diagonally or rectangularly, whichever you prefer.
• Using a fork, press down along the edges to press them together and seal your stuffing inside. Brush over with a beaten egg, cover with caster sugar and place in the oven for 20 minutes at 170°C.