Spiced Apple and Rhubarb Turnovers

Turnovers made from flaky puff pastry and delicious spiced apples and rhubarb are so easy to prepare and make a tasty treat. I have included instructions for freezing the turnovers so that you will have these delightful little parcels ready to bake whenever you want.

Many thanks to Dominique who shared her recipe and clever method for freezing with us.

rhubarb-1640832_1920

Spiced Apple Turnovers

Ingredients:

  • 4 sheets frozen puff pastry, thawed
  • 3 large Granny Smith Apples (or any apples you have), cored, peeled and sliced and cut into small chunks
  • 2 stalks of rhubarb, washed, trimmed and diagonally cut into 1cm pi
  • cut into small chunks
  • 120 g brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • pinch of nutmeg
  • finely grated zest of 1/2 lemon
  • 2 Tblsp of Caster sugar mixed with 1/2 tsp of ground cinnamon
IMG_20170520_092948-Basket of apples and pears
Any apples may be used to make the turnovers.

Method:

  1. Preheat oven to 200ºC F
  2. Line a heavy baking tray with baking paper
  3. Prepare a little cinnamon caster sugar by mixing together 2 tablespoons of caster sugar and 1/2 tsp of ground cinnamon. Set aside for sprinkling over the turnovers later
  4. In a large bowl, place apple, rhubarb, brown sugar, ground cinnamon, ground cloves, nutmeg and lemon zest and stir with a wooden spoon to coat the pieces well
  5. Place the spiced apple and rhubarb mixture into a large frying pan over a medium heat
  6. Cook for 5­-10 minutes, until fruit is tender and all the juices have evaporated
  7. Set aside to cool
  8. Keeping  the outer wrapper attached, cut the puff pastry sheets into 4 squares with a sharp knife,(the wrapper can also be usesful if you want to freeze the uncooked turnovers for later)
  9. With pastry side up, place spoonfuls of the cold fruit mixture into the centre of the pastry squares, being careful not to overfill them
  10. Brush the outer edges of the square with milk and fold over the pastry to form a triangle
  11. Peel back the outer wrapping if you will be baking the turnovers immediately (to freeze for later see below)
  12. Press the edges together with a fork to seal the turnovers well
  13. Remove the wrapping fully and transfer the turnovers to the lined baking trayIMG_20170716_193340-Apple Turnovers 1
  14. Brush the top of the turnovers with milkIMG_20170716_193440-Apple Turnovers2
  15. Sprinkle with cinnamon caster sugarIMG_20170716_193531-Apple Turnovers3
  16. Prick each turnover with a fork to allow steam to escape and prevent the turnovers from bursting whilst cooking
  17. Bake for 25-30 minutes or until nicely brownedIMG_20170716_201609-Apple Turnovers4
  18. When cooked serve hot or cold with a little double cream

Freezing the Unbaked Turnovers:

  1. If you want to freeze some of the turnovers for later, keep the outer wrapping attached while you prepare the triangles and just remove a little of the edges to seal with a fork.

    IMG_20170716_193250-Frozen Apple Turnovers
    Keeping the outer wrapper attached makes the turnovers easy to handle and freeze.
  2. Then place the covered triangles into a freezer bag for use at another time
  3. When you are ready to bake the turnovers remove them from the freezer and allow to thaw slightly
  4. Then remove the outer wrapping and place onto a lined tray
  5. Brush with milk and sprinkle over cinnamon caster sugarIMG_20170716_193555-Apple Turnovers5
  6. Prick with a fork and then bake in a pre-heated 200ºC F oven until well browned as before
IMG_20170716_201837-Apple Turnovers6
The spiced apple turnovers, well browned and ready to serve.

Making your own puff pastry:

If you have the time, here is a link that shows you how to make your own homemade puff pastry.

https://www.bbcgoodfood.com/videos/techniques/how-make-puff-pastry

dough-13726_640

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s