Braided Apple Turnover By Heather Kaniuk
Braided Apple Turnover
Similar to an apple pie, this turnover is sure to become a favourite. The braided pastry makes for an attractive dessert, which can be served warm or at room temperature. Leftover turnover (if there is any!) is also great for putting in lunchboxes or as an on-the-go snack. We like to use a combination of apples, giving a range of textures and ensuring a balanced apple flavour that’s not too sweet. You can either make the puff pastry or buy pre-made- if making from scratch the dough can be made up to 3 days in advance and kept in the refrigerator, or frozen for up to one month.
Rough Puff Pastry
125 g soft flour
125 g strong flour
5 g salt
250 g butter, cold, cubed
110 g cold water
Place the flours, salt and cold cubed butter in the bowl of a stand mixer.
Using the paddle attachment, mix for 3-4 minutes, until the butter starts to incorporate into the flour, but ensuring there are still visible lumps of butter.
Add the cold water and mix just until a dough forms. Shape into a rectangle and refrigerate 1 hour.
Remove from the fridge and give the puff two single turns. Place back into the fridge to rest for one hour.
Remove from the fridge and give the puff two more single turns. Place back into the fridge to rest for a further hour.
Puff pastry (above)- or use pre-bought
6 apples- Bramley, Cox, Braeburn- we like to use a mixture
1 Zazou Emporium Madagascan vanilla pod
2 Tbsp brown sugar
½ tsp cinnamon
2 Tbsp demerara sugar
Peel and dice the apples.
Sauté the apples with the sugar, vanilla and cinnamon. Cook until soft but still a little chunky.
Cool before using.
Roll the pastry into a rectangle sheet approximately 30cm x 15cm by 2mm thick.
Pipe or spoon the apple compote in a line down the centre, leaving an inch gap at each end.
Cut 2cm sections of the pastry at a 90degree angle to the filling, from the outer edge of the pastry until the filling. Repeat down the entire length, on both sides.
Fold both ends of the pastry in. Then, take a strip of the pastry from each side, and cross over the filling at an angle to cover. Repeat down the whole length, until all the filling is completely enclosed, similar to a basic braid.
Beat the egg lightly, and lightly eggwash the turnover using a pastry brush.
Brush the tops of the turnovers with a little more eggwash, then sprinkle with demerara sugar.
Bake at 190deg C for 15-20mins or until golden brown.