Apple and Blueberry Turnover

Apple and Blueberry Turnover

A few months ago I wrote about my love for blueberries, what I did not mention was I tend to buy in bulk and freeze them ready to be used when called upon. My apple and blueberry turnover is one of those occasions, the combination of these 2 fruits in a puff pastry makes for an amazing dessert or snack. My secret to an amazing apple and blueberry turnover is lemon to cut through the acidity of the blueberries and cinnamon to spice things up a little bit.

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The puff pastry to make this turnover can be store bought or homemade, but I prefer homemade as I know what goes into making it, but it requires patience and about 3 hours to make. So if you are in a hurry, let the grocery store come to the rescue. Another benefit in making this turnover with blueberries is that when cooking the compote it thickens on its own, meaning you do not need gelatine, pectin or flour as a thickening or gelling agent.

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Turnovers are not as common as when I was a child. It was more prevalent then, but I cannot see the reason why it is becoming a forgotten bake. It could be said that the apple and blueberry could count towards your 5 a day in terms of fruit and veg intake. In the recipe below, I will not describe how to make your own puff pastry, as there are many books and resources online that describe this, but please give this lovely fruit pie a try, and let me know how you get on.

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Ingredients

  • 500g puff pastry (I make my own, but it is easier buying it saves you 3 hours)
  • 1 egg for glazing
  • 1 large Bramley apple
  • 160g blueberries
  • 160g caster sugar
  • 25g butter
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground cinnamon

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Recipe

  1. Peel, core and dice the apple
  2. To make the compote transfer the diced apple, blueberries, caster sugar, butter and lemon juice to a saucepan and heat gently on a cooker until it thickens this will take between 15 and 20 minutes.
  3. Set compote aside to cool down.
  4. Once cooled add the cinnamon to the compote and stir together
  5. Roll out the puff pastry to a desirable thickness, say about 3mm thick
  6. Cut out the circles using a 14 to 15cm diameter object and roll each circle into an oval shape
  7. Egg wash the the sides of the oval shape, and put about 1 tablespoon of compote and fold into half and then use a fork to seal the pie.
  8. Transfer the pie to a baking tray lined with parchment paper and egg wash the entire top of pie.
  9. Repeat steps 7 and 8 for all the oval cut puff pastries.
  10. You can use a shape knife to make patterns on each of the turnovers
  11. Freeze the turnover in the freezer for a minimum of an hour, it does not matter if it is in the freezer even longer
  12. Preheat oven to 200 degrees celsius fan about 15 minutes before taking the turnovers out of the freezer.
  13. After a minimum of an hour egg wash the turnovers again
  14. Bake for about 22-24 minutes or until golden brown.
  15. Transfer immediately to a cooling rack once out of the oven
  16. enjoy!
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