Apple and Date Turnover

• all‑purpose flour↗1 ст. л. tbsp

  plus extra for dusting

• puff pastry (fully buttered)↗375g g
• apples for eating↗2

  peeled, cored and finely sliced

• pitted dates↗2

  finely chopped

• fine sugar25g g
• ground cinnamon↗½ ч. л. tsp
• lemon juice1 ч. л. tsp
• egg↗1

  beaten, for glazing

• powdered sugar↗

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Place a baking tray in the preheated oven. Lightly dust the work surface with flour and roll out the puff pastry into a rectangle 25 × 30 cm.

2. 2

   In a large bowl combine the sliced apples, dates, 1 tbsp flour, sugar, ground cinnamon, lemon juice and a pinch of salt. Mix well so the ingredients are evenly distributed.

3. 3

   Spread the fruit mixture onto one half of the pastry, leaving a border around the edges. Brush the edges of the pastry with beaten egg, cover with the other half, pressing the edges so they seal tightly. Score the top with a knife and brush with the remaining beaten egg.

4. 4

   Place the tart in the freezer for 10 min to firm the pastry, then carefully transfer it onto the preheated tray. Bake for 20 min until the top is golden‑brown.

5. 5

   If desired, dust the finished tart with powdered sugar and serve with custard or ice cream.