My boyfriends parents have a few apple trees in their garden and have been picking apples. They didn’t know what to do with them and my boyfriend always asks me for apple pie.
This time he asked me for apple turnovers and I thought why not. We are getting into that autumn feel and hot, warm apple turnovers are a good autumn dessert. 
I won’t lie to you the puff pastry isn’t homemade due to laziness and impatient. Puff pastry is quite easy to make but when you have been at work till 5pm and your tired that making homemade puff pastry is not on the top of my life.
Here is the recipe I would use if I was to make my own puff pastry: https://www.bbcgoodfood.com/recipes/2998685/puff-pastry
The apples I used were home grown bramley apples. I used three but depending on how big the apples are, I would suggest using two instead.
I had left over filling which I left for my boyfriends dad to eat. You could use any leftover filling to make a strudel or even a mini pie.
These smelt amazing and were super tasty. You can eat these hot or cold depending on how you like them.
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Apple Turnovers
Ingredients
- 3 bramley apples cored, peeled and cut into squares
- 25 g butter
- 1 lemon zest
- 375 g puff pastry
- 75 g caster sugar
- 1 egg
- 1 tbsp milk
Instructions
- Preheat the oven to 200°C/gas 6. Melt the butter in a saucepan and add the apple, lemon zest and 1 tbsp water. Cook gently, stirring, for 5 minutes, until the apples soften. Set aside.
- On a lightly floured surface, roll the pastry out into a ½cm-thick rectangle. Use a sharp knife to trim any ragged edges then cut into 6 squares.
- Place 1 tbsp apple in the middle of each square and sprinkle with 1½ tsp caster sugar. Brush the edges with water. Bring one corner over to the opposite one and press the edges together. Make a small hole in the top of each for the steam to escape.
- Transfer the turnovers to a large baking sheet lined with non-stick baking paper. 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.
