Description
These Golden Apple Blackberry Puff Turnovers are flaky, fruity, and just sweet enough. They’re the kind of bake that makes your kitchen smell like you’ve been at it all afternoon, even though they’re wonderfully simple.
Ingredients
Units
Scale
Apple and Blackberry Pie Filling
- 500 g apples, peeled and diced small
- 200 g blackberries
- 62.5 g - 5 tbsp sugar
- 5 ml - 1 tsp cinnamon
- 2.5 ml - 1/2 tsp allspice
Turnovers
- Ready-made puff pastry, cut into 10 cm squares
- 1 heaped tsp apple and blackberry filling per turnover
- Water, for sealing
- 1 egg, beaten for egg wash
- Demerara sugar, for sprinkling
Instructions
Apple and Blackberry Pie Filling
- Place 500 g peeled and diced apples in a heavy-based pan over a low heat.
- Let the apples simmer gently for 8 to 10 minutes, stirring now and then so they don’t catch on the bottom.
- Add 200 g blackberries, 5 Tbsp sugar, 1 tsp cinnamon, and 1/2 tsp allspice.
- Stir everything together and let it simmer for another 8 to 10 minutes.
- You’re looking for most of the liquid to evaporate so the filling is thick, not runny.
- Once thickened, remove from the heat and cool completely.
- This filling also works beautifully for crumbles or full-sized pies.
Turnovers
- Preheat your oven to 400⁰F (200⁰C) if baking straight away. Since these are baked from frozen, you’ll bake them later at 350⁰F (180⁰C).
- Line a baking tray with parchment paper.
- Place your ready-made puff pastry 10 cm squares on a lightly floured surface.
- Spoon 1 heaped tsp of completely cooled apple and blackberry filling into the center of each square. Don’t overfill or they’ll burst open in the oven.
- Brush water along two edges of each square. Fold one corner over to the opposite corner to form a triangle. Press the edges gently to seal, then use your forefinger to crimp and create a simple pattern along the edge. You can also press with a fork for extra sealing.
- Pierce the top layer of pastry with a fork, about 2 to 3 small holes per turnover. This lets steam escape and keeps them from puffing unevenly.
- Brush each turnover with beaten egg and sprinkle generously with Demerara sugar.
- Place the tray into the freezer and freeze until solid. Once frozen, you can transfer them to a container or freezer bag.
Bake from Frozen
- Bake straight from frozen at 350⁰F (180⁰C) for 25 to 30 minutes, or until the pastry is deeply golden and crisp underneath.
- Let them cool for at least 10 minutes before eating.
Notes
Created, prepared, tried, and tested Preshana
