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Back to all recipes

Apple & Sultana Turnovers

35 mins + 15 mins resting

Basic

MAKES 10

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INGREDIENTS METHOD

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

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!