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Apple and peach turnovers

A recipe from the Good Food collection.

Ingredients

Apple and peach turnovers
Apple and peach turnovers
40 g (1½ oz/⅓ cup) dried peaches, finely chopped
25 g (1 oz) unsalted butter
2 tablespoons soft brown sugar
3 granny smith apples, peeled, cored and finely chopped
1 teaspoon ground cinnamon
4 sheets of frozen shortcrust pastry, thawed
1 egg, lightly beaten
sifted icing (confectioners') sugar, for dusting
thick (double/heavy) cream, to serve 
Extras, for Adults
2 tablespoons lightly toasted blanched almonds, finely chopped
1 tablespoon sweet sherry
2 tablespoons soft brown sugar
125 ml (4 fl oz/½ cup) thick (double/heavy) cream

Method

1. Preheat the oven to 180°C (350°F/Gas 4).Line a baking tray with baking paper.

2. Put the dried peaches in a small bowl, pour 250 ml (9 fl oz/1 cup) boiling water over and leave to soak for 10 minutes.

3. Put the butter and sugar in a frying pan and stir over medium heat until the butter melts. Add the apple and cinnamonand cook, stirring frequently, for 3–4 minutes, or until the apple has softened. Drain the soaked peaches, stir them through the apple mixture and set aside to cool.

4. Lay the pastry sheets on a work surface and cut out eight circles using a 12 cm (4½ inch) cutter. Place 2 tablespoons of the apple mixture in the middle of each circle. Lightly brush the edge of each pastry with beaten egg, then fold each one over to form a semi-circle, firmly pressing the edges to seal.

5. Place the turnovers on the baking tray and brush the tops with the remaining egg. Bake for 25–30 minutes, or until the pastry is golden brown. Remove from the oven and allow to cool slightly before dusting with icing sugar.

Main ingredient:
Apple, Pear
Cuisine:
Contemporary
Course:
Dessert

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