Cinnamon and apple turnover
By James Tanner
From Ready Steady Cook
Ingredients
- 55g/2oz soft brown sugar
- 25g/1oz butter
- 1 apple, cored, halved, thinly sliced
- 25g/1oz raisins
- 陆 tsp ground cinnamon
- 4 sheets ready-made filo pastry
- 1 free-range egg, beaten
To serve
- 1 tbsp icing sugar
- ready-made custard
Method
Preheat the oven to 220C/425F/Gas 7.
Place the sugar and butter in a frying pan and melt together over a medium heat. Add the apple, raisins and cinnamon and stir well to coat.
Meanwhile, lay out two sheets of filo pastry to cover on a baking tray. The two filo sheets across with the other two sheets. To create pointed star and brush all over with beaten egg.
Spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple.
Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is golden brown.
To serve, dust the apple turnover with icing sugar and serve with a dollop of the custard.
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