*Dutch Apple Turnovers* Makes 4 I think it's the sultanas that make these Dutch. Doesn't matter, in any language they are fabulous! (Easy to make too!) 1 large Granny Smith Apple, peeled, cored and chopped a handful of sultana raisins 1 TBS golden caster sugar 1 TBS soft light brown sugar, packed 1 TBS plain flour 1/2 tsp cinnamon 1/8 tsp of freshly grated nutmeg 1/8 tsp ground cardamon pinch ground cloves 1/2 tsp vanilla extract 1/2 tsp rum extract 1/8 tsp lemon extract 4 tsp butter 1 375g package of ready rolled all butter short crust pastry To glaze: 1 egg yolk beaten with 1 TBS water 1 TBS granulated sugar 1/4 tsp ground cinnamon Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking sheet with baking paper. Lightly spritz with cooking spray. Set aside. Mix the chopped apple, raisins, sugars, flour, cinnamon, nutmeg, cardamon, cloves, vanilla, run and lemon extracts in a bowl, stirring well together with a spoon. Unroll the pastry and using a pastry cutter, cut into 4 equal sized squares. (You may have a bit leftover, but use your ingenuity and make some jam tarts or something with this. No need to waste it.) Place one fourth of the apple filling onto one half of each square, slightly off centre. Dot each with 1 tsp of butter, cut into bits. Wet the edges all around with some water. Fold half of the pastry over the filling to cover. Pinch and seal the edges all around. Place onto the prepared baking sheet. Brush with the beaten egg yolk. Mix together the sugar and cinnamon for the glaze and sprinkle evenly over top of the turnovers. Take a sharp knive and carefully make a few vent cuts in the top of each without cutting through all the way to the bottom crust. Bake in the preheated oven for 30 to 40 minutes until cooked through, the filling is bubbling and the pastry is golden brown. Allow to cool to lukewarm before serving. Note: If desired you can make a runny icing using about 1/2 cup of icing sugar and a bit of lemon juice to drizzle over top of the finished turnovers for a nice finish. |