This last Saturday morning was another rainy, stormy Spring day in Perth and as there was not much opportunity to get out and about with my little ones, a morning of baking was the next best thing. With kitchen renovations keeping me out of the kitchen most of the week, I noticed that I had both a fruit bowl and fruit and veggie crisper overflowing with ‘good intentions’ (i.e. fruit and veggies that had not been used up!). So I decided it was time to use some of the 10,625 granny smith apples residing in my fruit bowl and make them into something amazing.
I am a massive fan of blueberries, and think they go so well with apple, so I decided to transform the standard apple turnover into more of an an apple and blueberry medley, and also added some almond slivers for texture.
These turnovers are so easy to make and are absolutely divine – the hardest thing about the whole process is waiting for the mixture to cool! Agony!
4 granny smith, peeled, cored and finely diced (as you would an onion)
3/4 cup blueberries (fresh or frozen), washed
1/3 cup slivered almonds
3/4 cup brown sugar
1 tsp cinnamon
2 tbsp butter
2 tsp corn flour
juice from 1/4 lemon
1 egg, lightly beaten
3 sheets of puff pastry, quartered
Prep time: 10 minutes
Cook time: Mixture – 15 minutes + 1 hour cooling time; Turnovers – 20 minutes
Servings: 12 turnovers
Peel, core and finely dice apples. Place the apples, together with the brown sugar, butter, cornflour and cinnamon into a large heavy based saucepan.
Cook on medium heat, stirring continuously until butter and sugar have melted and the apple is starting to caramelise (about 5 minutes).
Add the blueberries and stir through to combine.
Add the almonds and stir through to combine. Once the almonds are combined, the filling is complete. Turn the heat off the pan and allow the mixture to cool – completely. Even slightly warm mixture is a no-go and will have you sobbing into soggy pastry squares before you know it, so please don’t rush this step! Forget about the mixture for a little while and go do something else 🙂
Once the mixture is cold, you are ready to assemble your turnovers.
First, preheat the oven to 200C.
Next, cut your pastry into quarters and brush each square with egg wash.
Place a small amount of filling just off centre in each square, making sure to leave a border around the edge. I found approximately 1.5 tbsp of mixture worked the best – don’t be tempted to overfill!
Fold each square over the filling corner to corner to form triangles. Press down the edges with a fork and brush with egg wash.
Bake in 200C oven for approximately 20-25 minutes, or until pastry is puffed and golden. Monitor closely from 20 minutes in case they take a bit quicker in your oven.
Serve warm, dusted with icing sugar. ENJOY!