Apple Raspberry Turnovers
- Serves 4
- Prep time 15 minutes
- Cook time 20 minutes
Apple Raspberry Turnovers
Also needed
- 1 egg yolk beaten with a little water
Preparation
- Preheat oven to 205°C (400°F).
- Roll the puff pastry out into two 20 cm (8 in) squares, and cut them each into four 10 cm (4 in) squares. Set aside in a cool place.
- Peel and dice the apples. Place them in a bowl and mix with the raspberries, sugar and cornstarch.
- Brush the edges of the dough squares with egg yolk. Distribute the apple raspberry filling onto half of each square. Fold the pastry dough diagonally over the filling. Seal the edges of the dough by pressing down with a fork. Brush the tops of the pastries with the egg yolk.
- Bake for 20 to 25 minutes.
Make perfect turnovers
Here are a few tips that will ensure good results.
- Take the puff pastry out of the refrigerator about 10 minutes before handling it.
- Beat the egg yolk with a little water and brush the mixture over the edges of the dough to fully seal the pastries.
- Use your fingers to pinch the edges of the dough so that they stick together.
- For an aesthetic touch, cut small slits across the top of the turnover with the tip of a knife. It will also allow the steam to escape while the turnover is baking.
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