Blackberry & Apple turnovers

Blackberry & Apple turnovers

I love these turnovers in fact they are a family favourite (but then again most of my cakes are!)

I have a glut of blackberries and apples every year and I always make sure that they never get wasted. After leaving plenty for the black birds we still manage to pick enough to feast on daily. Sometimes it’s crumbles, pies, or biscuits, buns, or fresh fruit cocktail (mmmm) or just as they are, juicy and sweet! This is a very simple recipe and I use frozen puff pastry for quickness.

Ingredients:

• Pack of Puff pastry
• Beaten egg
• 3 eating apples
• couple of handfuls of blackberries
• 1 tsp cinnamon
• Freshly whipped cream (optional)

Method:

Chop your apples and put it into a pan with a cup full of water. Bring to the boil then simmer on a medium heat for about 10 mins. Strain the apples and mash with a potato masher or a fork until it goes to pulp then set aside to go cool. Wash the blackberries well removing any woody bits at the same time. Leave to drain well.

Preheat your oven to 180°

Roll out the pastry and cut into squares. Add a good spoonful of the apple and a place 8 – 10 blackberries on top. Add a pinch of cinnamon on top. Brush the beaten egg around the square of pastry and fold over into a triangle and press firmly together. Think of the egg as glue! Make sure it’s sealed well so the mixture doesn’t spill out. Brush lightly with egg over the top and bake for about 15 mins or until nicely puffed up and brown.  Sprinkle some sugar over the top while still hot.

If you want to add cream, make sure these are completely cold (I put mine in the fridge after cooling for at least an hour) Then put your whipped cream in a plastic food bag & snip the corner, then gently prise a corner on the pasrty and squeeze in the cream ( as much as you like). Then eat and enjoy!

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