Ingredients
- 2 tbsp unsalted butter
- 5 Granny Smith apples (750g), peeled, cored and finely diced
- ¾ cup (165g) brown sugar
- Grated zest of 1 lemon
- 1 tsp lemon juice
- 1 packet (375g) frozen Careme butter puff pastry
- 1 egg yolk, lightly whisked
Serves/Makes: 6
Preparation Time: 30 mins
Cooking Time: 30 mins
Method
1. In a small frying pan over medium heat, melt butter until slightly golden and foaming.
2. Add apples and brown sugar and increase the heat to high. Cook for 5 minutes or until sugar is dissolved and slightly thickened into a syrup.
3. Place a sieve over a bowl and drain the apple mixture. Set aside 1⁄3 of the mixture, and place the remaining mixture and syrup in a blender and process until smooth.
4. Place the puree back into the pan and fold through the remaining apple mixture, lemon zest and juice and set aside to cool.
5. Take out pastry from the freezer and slightly defrost. Using a 12cm round cutter, cut 6 rounds and place 11⁄2 tbsp of the apple mixture in the centre of each round. Fold in half and pinch together the edges. Brush with egg yolk and, using a sharp knife, score diagonal lines in the pastry (like a sunset), slicing the pastry 3⁄4 through. Place in the fridge for 1 hour or overnight. Reserve any leftover egg yolk and place in the fridge.
6. Preheat oven to 210°C (190°C fan-forced) with 30% steam. Line a baking tray with baking paper. Remove pastries from the fridge and brush with remaining egg yolk once more. Make two small holes in the long edge of pastry and cook for 25-30 minutes or until golden brown.
Recipe Notes
If your edges of pastry are not sealing, brush with a little egg.
This recipe freezes well. Make apple turnovers and store in the freezer for up to 3 months.
Appliance Notes
Using steam when cooking puff pastry helps separate all of the layers, resulting in puffy, crispy pillows.
Recipe presented by Chloé Skipp using Miele 45cm Vitroline Compact Combi-Steam Oven, Miele 60cm Induction Cooktop & Kenwood MultiPro Food Processor.
