Apple & Blackberry Turnovers

INGREDIENTS

Pastry

640g Puff Pastry Ready-made

Filling

2 Cooking Apples, Large, Peeled and Cubed into Small Chunks

200g Blackberries

50g Billington's Unrefined Light Muscovado Sugar

1tsp Cinnamon

1tbsp Vanilla Bean Paste 

Glaze

1 Egg, Beaten

1 Tablespoon Cold Milk

1 Tablespoon Black Sesame Seeds, Toasted

Apple & Blackberry Turnovers

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

  2. Remove from heat and allow to cool.

  3. Preheat the oven to 220ºC (fan 200°C)

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

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

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

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

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

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

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

 

Notes

The recipe for these delicious pastries are courtesy of our partners, Baking Mad. Do check out their recipes online as well as their Billington Sugars!

 

 

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