As a child, my favourite day of the year was the much-anticipated family trip to one of the gigantic superstores for our annual back-to-school shopping trip.
Beautiful new notebooks. Pens in every colour of the rainbow and the fountain pen I had been dreaming of for month. And -best of all- the promise of warm-from-the-oven classic apple turnovers for le goûter.
It truly was the most wonderful time of the year!
My schoolyears are now far behind me but my love for the puffed up little pockets of autumn joy of my childhood remain.
Light, crisp, buttery, filled with warm cinnamon sprinkled apple and just so goddamn apple-ing!
- 1 roll of all-butter puff pastry
- 2 medium cooking apples
- 2 tsp maple syrup
- 1/2 tsp ground cinnamon
- 1 egg, beaten
- Pre-heat the oven to 180°C (gas mark 6). Line a baking tray with baking paper.
- Unroll the pastry. Using a 5in round cookie cutter, cut as many disks as you can.
- Peel, core and cut the apple into small cubes. Pop into a small saucepan with the cinnamon and maple syrup and cook on low heat until it reduces to a puree.
- Lay the pastry disks onto the lined baking trays.
- Top each disk with a spoonful of apple puree. Make sure you leave a good border at the edges.
- Brush the edges of the pastry with beaten egg, then fold each disk in half. Close the edges carefully with a fork, making sure each turnover is properly sealed.
- Brush each turnover with beaten egg.
- Bake in the middle self for 15-20 min until golden.
- Devour promptly - French apple turnovers are best whilst still warm in the middle!
The ultimate fall snack and the perfect accompaniment to a nice cuppa!