Bramley Apple Turnovers

There are thousands of varieties of apple, but just one that is generally considered to be the cook’s favourite in the UK – the Bramley apple. 

Bramley apples are large and green, and have a sharp taste that makes them unappetising to eat raw. However when cooked, arguable they are the most flavoursome of all, with the added advantage of a firm texture. What better way to use a glut of Bramley apples as the autumn harvest comes in than by making apple turnovers? An irresistible sweet treat!

Preparation times: 10 min.  

Cooking time: 50 min. 

Makes: 8 Bramley apple turnovers

Ingredients

• 1 (500g) packet puff pastry
• 30g butter
• 6 large Bramley apples – peeled, cored and roughly or finely chopped
• 85g caster sugar. Golden caster sugar is also suitable.
• juice of 1/2 lemon and include finely grated zest
• 1 egg yolk
• 1 pinch ground cinnamon (optional)
• 1 pinch ground nutmeg (optional)
• 1 tablespoon milk

Method

1. Preheat the oven to 200 C / Gas 6. Grease a baking tray.
2. On a floured surface, roll out the puff pastry to a 5mm thickness then cut into eight 15cm squares. Set aside.
3. In a saucepan over a medium heat, melt the butter and combine the apples, half of the caster sugar, lemon juice and other spices where desired.
4. Cook for 5 to 8 minutes until the apples begin to soften then mash and add the remainder of the sugar. Bring to the boil and stir for 5 to 8 minutes until the sauce thickens.
5. Divide the mixture evenly between the squares (about 1 1/2 heaped tablespoons per square), laying the apple mixture in one half of the square. Fold the pastry over from one corner to another to make a triangle and press the edges together to seal. Score a small steam hole in the top then brush with milk. Arrange on the prepared baking tray.
6. Mix the egg yolk and milk together and brush all over the pastries to glaze. Sprinkle over the remaining sugar and bake for about 20 minutes until puffed and golden. The filling will be hot, so leave for a few minutes before eating – with cream or ice cream – or cool on a wire rack and eat cold.
7. Bake in the preheated oven for 25 to 30 minutes until the pastry is golden brown and the filling is piping hot.
8. Remove from the oven and serve.