It’s time for a toffee trick and treat

Arlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON

Making their own apple turnovers with crispy puff pastry and stewed apple was a real treat for the Step Up class at Carrickfergus Cookery School. The trick was adding the toffees to magically make them into toffee apple turnovers!

Bramley apple turnovers

Makes: 8

1 (500g) packet puff pastry

6 large Bramley apples - peeled, cored and chopped

85g caster sugar

A squeeze of lemon juice

1 pinch ground cinnamon

1 egg (white only)

1. Preheat oven to 220 C / Gas 7. Grease a baking tray.

2. On a floured surface, roll puff pastry to a 2mm thickness. Cut into eight 15cm squares. Set aside.

3. In a saucepan over a medium heat, combine apples, half of cast0r sugar, lemon juice and cinnamon.

Cook for 10 to 12 minutes until apples soften then add remainder of sugar. Bring to boil and stir for 5 to 8 minutes until apples are softened and saucy. cool completely.

4. Divide cooled mixture between squares (about 1 1/2 heaped tablespoons), laying apple mixture in one half of square. Fold pastry from one corner to another to make a triangle, lightly brush edges with cold water and press to seal. Score small hole in top, brush with beaten egg white and dip in caster sugar.

Arrange on baking tray sugar side up. Bake for 15-20 minutes until pastry is golden.

For toffee apple turnover, leave out cinnamon. Add 2/3 toffee s on top of apple before folding over the pastry.