Apple & Sultana Turnovers

  • 125g Whitworths Sultanas
  • 1 500g pack ready-to-roll shortcrust pastry
  • 400g eating apples
  • 1 tsp cinnamon
  • 30g unsalted butter
  • 2 tbsp honey
  • 1 medium egg, beaten
  • 30g demerara sugar

Ready… Steady… Bake…

  • Preheat your oven to 190°C/180°C Fan/Gas Mark 5, then grease and line 2 or 3 baking sheets.
  • Peel, core and dice the apples into small cubes then place into a saucepan.
  • Add the cinnamon, honey and butter then simmer for approximately 5 minutes until the apple has softened.
  • On a lightly floured surface, roll out the puff pastry to approximately 45cm x 30cm, then cut into 6 squares.
  • Divide the mixture between them, keeping the mixture in the middle of each square.
  • Wet the edges then fold in half to make a triangle, press down the edges with a fork to seal.
  • Place onto your prepared baking sheets then make 3 small cuts in the top to release the steam.
  • Brush with the beaten egg, spinkle with demerara sugar then bake for 20-25 minutes or until golden.
  • Whilst still warm loosen underneath with a palette knife then place onto a cooling rack or serve warm - great with custard or cream!
Print recipe
  • 35 mins + 15 mins resting
  • 1 hour
  • Makes 10