Apple and blackberry turnovers - recipe

Apple and blackberry turnovers

  • Prepare

  • Serves

  • Cook

  • Skill



For the pastry

  • 640 g Puff pastry ready-made or use our puff pastry recipe to make your own

For the filling

For the glaze

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  1. 1

    In a large saucepan, place the chopped apples, blackberries, sugar, cinnamon and vanilla bean paste. Heat and simmer for 5-10 minutes until the apples become soft.

    For this step you'll need:

    • 2 Cooking apple(s) Large, peeled and cubed into small chunks
    • 200g Blackberries
    • 50g Unrefined light muscovado sugar
    • 1tsp Cinnamon
    • 1 tbsp Vanilla bean paste
  2. 2

    Remove from the heat and allow to cool.

  3. 3

    Preheat the oven to 220°C (fan 200°C, gas mark 7).

  4. 4

    Roll out two sheets of the puff pastry on to a lightly floured surface and quarter – forming four evenly sliced squares of pastry.

    For this step you'll need:

    • 640g Puff pastry ready-made or use our puff pastry recipe to make your own
  5. 5

    Spoon a few tablespoons of the fruit mixture into the centre of the square and then fold over to form a triangle.

  6. 6

    Crimp the seals with a fork to help keep the shape when baking and reduce the filling spilling out.

  7. 7

    With a knife create a few small vents in the top to allow the steam to be released.

  8. 8

    Place on a baking tray lined with baking paper. Brush lightly with milk or beaten egg to glaze.

    For this step you'll need:

    • 1 Egg(s) (free range) beaten
  9. 9

    Bake in the oven for 10 minutes or until golden brown.

  10. 10

    To serve, dust with icing sugar or a drizzle of custard.

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