Photo: Michael Graydon
Looking for a way to use up that abundance of apples you picked? Try these simple turnovers. The pastry is light and crisp, the filling is soft and delicious.
2 McIntosh apples
1 tbsp brown sugar
2 generous pinches nutmeg
454-g pkg frozen puff pastry, defrosted
all-purpose flour, for dusting
1 cup grated cheddar cheese
1 egg, lightly beaten
Preheat oven to 400oF. Peel and cut apples into 1⁄2 in wedges, discarding cores, and place in a bowl. Sprinkle with sugar and nutmeg, and toss to evenly coat.
Place pastry on a lightly floured surface. If using pastry that’s not pre-rolled, cut in half. Roll each half of pastry into a 10 in square. If pastry is pre-rolled, leave as is. Cut each into 4 pieces for 8 squares in total.
Divide apple mixture between pastry pieces, mounding a small pile on half of each square. Measure out 3⁄4 cup of cheese and sprinkle over apples. Fold uncovered pastry half overtop, lining up edges to form a triangle. Press to seal.
Carefully transfer turnovers to 1 large or 2 small greased baking sheets. Lightly brush each with egg, being careful not to let the egg pool. Cut a small vent in the top of each turnover. Sprinkle tops with remaining cheese.
Bake in centre of preheated oven until golden and puffed, 20–22 minutes. Let cool for a few minutres. Serve warm or at room temperature.
Calories 353, Protein 7g, Carbohydrates 28g, Fat 24g, Fibre 1g.
Originally published in the October 2011 issue. Photo by Michael Graydon.
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