Delicious, easy to make apple and apricot turnovers…
- 150g dried apricots
- 300g Bramley apples, peeled, quartered, cored & chopped
- 50ml water
- 35g caster sugar
- 500g puff pastry block
- plain flour for dusting
egg white to glaze
caster sugar for glazing
Put apricots, apple, water and sugar in a saucepan over a medium heat for 10-15mins until the apples are soft. Leave to cool.
Preheat oven to 180oC.
Roll out pastry on a floured surface until you have a square approx. 40 x 40cm. Cut out 10 x 10cm squares.
Whisk egg white until it begins to get frothy.
Place a portion of the cooled apple filling in the corner of the pastry square. Brush the edges with the egg white and bring the opposite corner over to form a triangle. Press down the edges to seal.
Repeat the process and place on a baking tray with grease proof paper.
Brush with more egg white a and sprinkle with caster sugar.
Bake for 20 ins or until lightly browned.
Remove from oven and place on a cooling wire and dust with icing sugar.
Recipe by Simon LilleyShare and Enjoy: