Recipe: Giant Apple Turnovers

What a boon shop-bought puff pastry is. I made these as we don't regularly go to Sainsbury's to get their delicious version of these. They are large but lovely. I find using pastry in a block preferable to buying it ready-rolled. The ready-rolled version tends to fracture as you unwrap it if it's too cold.

Ingredients

A pack of Supermarket puff pastry (in a block)
A beaten egg to glaze
White sugar to sprinkle on the glaze
6 Sharp Apples, peeled, cored and sliced
A good knob of butter
1 dessertspoonful of brown sugar
1 dessertspoonful of Golden Syrup
1/2 teaspoonful of cinnamon
1/2 teaspoonful of ground ginger

Method

Put the apples in a pan on a medium heat with the butter, brown sugar, golden syrup and spices. Add a splash of water and cook down slowly until the apples are soft and sticky. It's important the filling is not too watery. Leave the apple mixture to cool.

Roll out the pastry to a rectangle that is roughly twice as wide as high and as thick as a £1 coin. Cut the sheet in half so you end up with 2 approximate squares. Brush the edges with a little water and put the apple filling on half of each square (diagonally so the apple filling forms a triangle). Fold over the pastry and press to seal around the edges. Press the edges with a fork and brush with the beaten egg. Sprinkle over the white sugar and make a couple of small holes in the top to let any steam out. Bake in hot oven until the top is well browned (see picture).