Apple and raisin turnovers

Whether it's the combination of warm spiced apple encased in buttery, crisp pastry layers or the fact they're the ultimate comfort food, there is no denying that apple turnovers are one of the simplest pastries to make (especially if you use purchased puff pastry like this recipe does).

• makes

  8

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 4 sheets (24 x 24 cm each) frozen ready-rolled butter puff pastry (see Baker's tips)
• 1 egg yolk whisked with 2 teaspoons water
• icing sugar, to dust
• whipped or thick cream (optional), to serve

Filling

• 2 large (about 200 g each) apples (such as Granny Smith or Golden Delicious), peeled, cored and thinly sliced
• 85 g (⅓ cup) raisins
• 50 g (¼ cup) raw sugar
• 1 tsp cornflour
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• 1 tsp natural vanilla essence or extract

Instructions

Preheat the oven to 190°C. Line 2 oven trays with non-stick baking paper.

Lay the pastry on the bench and allow it to thaw while making the filling.

To make the filling, put all the ingredients in a medium bowl and mix to combine evenly.

Use a small sharp knife and a 14 cm saucer as a guide to cut eight rounds from the pastry.

Brush the edges of the pastry rounds with a little of the egg wash. Divide the Filling mixture among the pastry rounds, placing it on one half and leaving a 1-cm border. Fold the uncovered pastry of each round over the filling and press the edges to seal. Brush the tops with a little more egg wash.

Place the turnovers on the lined trays and bake in preheated oven for 30 minutes, swapping the trays after 20 minutes, or until the pastry is golden, crisp and cooked through.

Serve warm or at room temperature dusted liberally with icing sugar and accompanied by cream, if desired.

Baker's tips

• Good-quality puff pastry made with butter is key to these turnovers.

• The turnovers a best served on the day they're baked, either warm from the oven or at room temperature.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Trish Hegarty. Food preparation by Wendy Quisumbing.

This recipe is from our online column, Bakeproof: Apples.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.