Golden, flaky pastry encloses a sweet and slightly-spiced appley filling in this great little parcel. Perfect for dessert with ice cream, in a lunch box, or as a mid-morning treat with your favourite tea. Or, dare I say – a picnic?
In a large frying pan, saute the apples in butter over medium heat, 1-2 minutes.
Add the sugar, salt and spices and stir again for about 5 minutes.
Add the combined cornflour and water and stir until sauce thickens. Set aside to cool.
Divide your sheets of pastry into four smaller squares.
Place a large spoonful of apples in the middle of the pastry squares.
Dip your fingers or a pastry brush into a little bit of water and wet the edges on two sides of the square. Take one corner of the pastry and fold it over the filling so it meets the edges on the other side. Squeeze the air out as best you can and pinch the edges shut. You can use a fork to tamp them down or fold them with your fingers.
Lay the turnovers on a lined baking tray, leaving a little room for them to puff up.
With your fork, poke the tines into the pastry where the filling is once, just to let the steam escape.
You can brush over with milk and/or sprinkle over a little extra sugar here.
Bake 25-30 minutes until the turnovers are puffed and golden. Do be careful if you eat them straight out of the oven, the inside is hotttttt.
