Baked Apple Turnovers

I made these turnovers last week as I had a bag of frozen apple slices that wanted using, as well as a puff pastry dough that had been sitting in the fridge a couple days while I decided what to do with it.  These turned out delicious, and well worth keeping the recipe on hand for the next time – and so I share it here!  I found several recipes online, but most call for deep-frying; I don’t do grease.  Baking them is healthier, ecologically as well as medically, and they come out tasting like the apple pie pockets from a well-known fast-food chain restaurant – except I know exactly what goes into these, no chemicals or unpronounceable ingredients involved. They only take about 10 minutes to prepare and would be a great dessert for guests, or a quick toss-together when you’ve got withering apples to use up.

For a real treat, serve these warm with a scoop of vanilla ice cream on the side.  Enjoy!

Apple Turnovers

Baked Apple Turnovers

3-4 apples, peeled, cored and finely diced

4 tablespoons brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 sheet of ready-rolled puff pastry

A bit of milk or cream for brushing

Prepare the apples as instructed; then toss together with the sugar and spices.

Roll out the pastry dough, and score with a knife to cut into 6 squares.

Spoon a bit of the mixture into the centre (off just a bit, as you’ll fold it at the centre), keeping it away from the edges.  Fold over corner-to-corner into a triangle, and press the open edges together with the tines of a fork.  Repeat until all are done, spreading them evenly on a baking tray lined with baking paper.  Brush the tops with a bit of milk or cream (or egg wash).

Bake at 180°C (350°F) for ~30-40 minutes, or until golden brown.

Makes 6 turnovers.

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Fried Zucchini Flowers / Fried Courgette Flowers

Zucchini Flowers Preparation

Preparing the zucchini flowers

With the lasagna that I posted last week, I also served fried zucchini flowers as a side dish.  I found them in our local grocery store, so I thought I’d give them a try – it was my first time to make them myself, and they were delicious!  But one thing I will do differently next time:  Because I fried them, and they did not cook very long, the thick base of the flower tasted quite green still (raw).  Next time I will either cut them off, or baked them in the oven so that they have longer to cook through.  Here’s how I prepared them:

Fried Zucchini Flowers

1) Wash the flowers gently under cool water; remember that bugs like to rest in flowers at night…

2)  If you want to quick-fry them like I did,remove the entire base of the flower.  If you want to bake them, I would still recommend removing the stamen.

3)  Dip them in beaten egg, and then dredge them through your favourite flour; I used graham flour (Besan, made from chickpeas / garbanzo beans) for a more rustic taste.  Into the flour I tossed a bit of salt and pepper, but you could add whatever spices take your fancy.

4)  Fry them is a bit of hot virgin coconut oil (or your preferred oil).  Fry them in batches, and keep them warm in a casserole dish in the oven set at about 100°C (200°F).

If you have any good recipes for zucchini flowers, let me know please – I’d be interested in trying them!