Apple and blackberry turnovers - recipe

Ingredients

Pastry , Recipe , Apple , Blackberry , Turnover

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1
In a large saucepan, place the chopped apples, blackberries, sugar, cinnamon and vanilla bean paste. Heat and simmer for 5-10 minutes until the apples become soft.

For this step you'll need:
- 2 Cooking apple(s) Large, peeled and cubed into small chunks
- 200g Blackberries
- 50g Unrefined light muscovado sugar
- 1tsp Cinnamon
- 1 tbsp Vanilla bean paste
2

Remove from the heat and allow to cool.
3

Preheat the oven to 220°C (fan 200°C, gas mark 7).
4
Roll out two sheets of the puff pastry on to a lightly floured surface and quarter – forming four evenly sliced squares of pastry.

For this step you'll need:
- 640g Puff pastry ready-made or use our puff pastry recipe to make your own
5

Spoon a few tablespoons of the fruit mixture into the centre of the square and then fold over to form a triangle.
6

Crimp the seals with a fork to help keep the shape when baking and reduce the filling spilling out.
7

With a knife create a few small vents in the top to allow the steam to be released.
8
Place on a baking tray lined with baking paper. Brush lightly with milk or beaten egg to glaze.

For this step you'll need:
- 1 Egg(s) (free range) beaten
9

Bake in the oven for 10 minutes or until golden brown.
10

To serve, dust with icing sugar or a drizzle of custard.

⇐ Apple danish