recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 65

PHOTOGRAPHY

SCOTT HAWKINS & ROB SHAW

Apple Turnovers

SERVES 6 (Makes 12) PREP 15 minutes

+ cooling COOK 25 minutes

COST $2 a serve

40g butter, chopped

4 green-skinned apples, peeled, cored,

finely chopped

2 tablespoons maple-flavoured syrup

1 tablespoon caster sugar

1 teaspoon ground cinnamon

¼ cup sultanas

¼ cup slivered almonds, toasted

3 sheets frozen puff pastry, thawed

1 egg, lightly whisked

Icing sugar, to dust

Boysenberry ice-cream, to serve

1 Melt butter in a large frying pan over

moderate heat. Cook and stir apple for

5 minutes or until golden. Add syrup,

caster sugar and cinnamon; cook and

stir for 5 minutes or until apple is

tender. Remove from heat; stir in

sultanas and almonds. Cool.

2 Preheat oven to 200ºC/180ºC

fan-forced. Line 2 oven trays with

baking paper. Cut each pastry sheet

into quarters (squares). For each

turnover, spoon 2 tablespoons of apple

mixture onto one corner of a pastry

square. Brush edges with egg. Fold

pastry over filling to form a triangle,

pressing edges to seal. Brush with

remaining egg. Place on prepared trays.

3 Bake for 15 minutes or until puffed

and golden. Dust with icing sugar. Serve

with ice-cream.

in season here to help in season here to help in season here to help in season

At their crispest now, apples not only make a great

snack but also take centre stage in autumn desserts

She’ll be apples