Fuji Apples are fantastic in this classic. The juicy apple is an absolute treat when cooked till caramelised.
- 30g butter
- 5 Fuji apples, peeled, cored, cut into 1cm pieces
- 55g (1/4 cup, firmly packed) brown sugar
- 80ml (1/3 cup) water
- 90g (1/2 cup) sultanas
- 1 teaspoon ground cinnamon
- 1 teaspoon cornflour
- 1 tablespoon water
- 2 sheets (25 x 25cm) frozen puff pastry, just thawed
- 1 egg, lightly whisked
- 1 cup icing sugar,
- 1 tablespoon of milk to glaze
- 1 teaspoon vanilla extract
- Melt butter in a saucepan over medium heat. Add the apple and sugar. Toss to coat. Stir in the water, sultanas and cinnamon. Cover and bring to a simmer. Cook for 5 minutes or until apple is tender but holds its shape.
- Combine cornflour and water in a bowl. Stir into the apple mixture. Cook for 1 minute or until the mixture thickens.
- Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper.
- Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apple mixture onto the centre of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- To make the glaze, mix together the icing sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.