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Recipe : Apple and Apricot Turnovers

apple and apricot turnovers Cooking recipe

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
    icing sugar


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 Lilley

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The post Recipe : Apple and Apricot Turnovers appeared first on The wine and accessories blog.

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