Apple Turnovers

I quite often find myself with an abundance of apples whether it be from a very enthusiastic trip to the supermarket or we have had friends bring them up for us. This week was one of those times where both of those things have happened which resulted in my fridge bursting at the hinges with all sorts of fresh delicious fruits - apples namely being one.

The icing glaze adds the slightest bit of sweetness to the otherwise savoury pastry - finishing them of beautifully

So, rather than allowing them to slowly rot into their own demise - I stood at my kitchen counter with about a dozen red, juicy apples staring up at me. What to do..? What to do..?

How about apple turnovers? What’s not to love when it comes to flaky, crisp pastry encasing a slightly tart, juicy apple filling? I was drooling just at the thought! I really wanted to bring out my homemade rough puff recipe to really make these turnovers worth my time but with the mercury outside tipping closer to 50 degrees Celsius, I dropped my head and returned the butter to the fridge. Although a relatively quick recipe, working with butter in heat like today was a battle I didn’t want to fight.

The next best option is always store bought pastry. Equally delicious and also a lot less time consuming which works for me (and for most!). With my apples peeled, cored, diced, roasted and cooled all that was left to do was to wrap them in the said pastry and bake them for about 20 minutes or until they were golden brown, crisp and had successfully filled the house full of buttery-apple smells. Heaven!

The hardest part I found about this recipe was both waiting for them to cool before eating and also keeping sneaky household hands from pinching them all before I had the chance to photograph them. Lucky I had plenty of apples and did a double batch!