Apple and Cherry Turnover

Welcome to A Cup of Charlotte - where we bake delicious pastries, drink copious amounts of brandy tea and chat about fashion.

Today, we're making apple and cherry turnovers.

Ingredients:                                                                                                                Makes 4 turnovers

Puff pastry: store-bought or home-made
2 tbsp butter
1 egg
1 tbsp water

1 apple, cored and chopped

8 cherries, cored and chopped

2 tbsp caster sugar

Icing sugar, to serve

 

 

These turnovers are actually surprisingly easy to make - minimal effort, so more time to enjoy while browsing your website of choice and stuffing your face.

 

Start by tossing the cherries and apples in the caster sugar. Put them in a small baking dish and let them stew in a 200C/400F/Gas 6 oven for 20 minutes. When you pull them out, make sure to keep the oven on - you'll need it soon.

In the mean time, roll out your puff pastry and cut into squares, about 3 by 3 inches. Divide the butter between the 4 squares, then relax and resist taking the fruit out 5 minutes early. Whisk the egg and water together in a small bowl to make an eggwash.

It's all smooth sailing from here. Spoon your fruit evenly between your squares; if you have slightly more foresight than me, use a slotted spoon to drain off the excess juice and avoid a murder on the dance-puff.

With a pastry brush, brush some egg wash along the right and bottom edges of your pastry. Fold the top left corner over to meet the bottom right one, and press along the edges with your fingers. To make sure your fruit doesn't pull a Houdini, grab a fork and gently press along the edges to seal them. Finish up with a good coating of egg wash, and prick a few holes into the top.

Put your turnovers in the oven for 20 minutes until they're golden and puffed, then serve and enjoy! 

Served with whipped cream is the only way to eat these. Double cream? Yoghurt? Try it... I dare you.

--Charlotte