Apple Turnovers with Puff Pastry

• Bramley apples2 середніх‑великих

  peeled, cored and coarsely sliced

• golden fine sugar↗50g g
• ground cinnamon↗½ ч. л. tsp
• butter↗1 ст. л. tbsp
• Gala apple or sweet dessert apple1

  peeled, cored and diced into 1 cm cubes

• puff pastry↗320 г g

  packet

• milk↗2 ст. л. tbsp

  for glazing

• demerara sugar↗2 ч. л. tsp

Step-by-step instructions

1. 1

   Place the Bramley apples, sugar and cinnamon in a small saucepan, add 1 tbsp water. Cover and simmer over low heat for 10‑15 minutes until the apples break down and become soft.

2. 2

   Add butter and the Gala apple, stir and cook for another 5 minutes uncovered until the apple softens while retaining its shape, and excess liquid evaporates, forming a thick sauce. Remove from heat and let cool.

3. 3

   Preheat the oven to 220 °C (200 °C with fan, gas 7). Roll out the puff pastry on a work surface and cut it into 4 equal rectangles. On one side of each rectangle spread the apple filling, leaving a 1 cm border. Brush the edge with milk, fold the pastry in half, pressing the edges. Brush again with milk and sprinkle with demerara sugar. Make a small steam vent in the centre of each pastry.

4. 4

   Transfer them to a parchment‑lined baking tray and bake for 20‑25 minutes until golden and risen. Place on a rack to cool for 10 minutes (the filling will be liquid at first). Serve warm with a scoop of vanilla ice‑cream or at room temperature. Store up to 2 days in an airtight container.