Quick & Easy

Apple and rhubarb turnovers

Apple and rhubarb turnovers



1.Preheat oven to 200°C (180°C fan-forced). Grease oven tray.
2.Peel and core apples; cut into thin wedges. Melt butter in medium frying pan; cook apple, rhubarb, brown sugar and juice, stirring occasionally, until sugar dissolves and apple starts to caramelise. Stir in cinnamon; spread mixture on tray. Cool 10 minutes.
3.Cut two 14cm rounds from each pastry sheet. Place a quarter of the fruit mixture on each pastry round; brush around edges with egg. Fold pastry over to enclose filling; pinch edges together to seal. Place turnovers on tray; brush with egg.
4.Bake, uncovered, about 15 minutes or until browned lightly.
5.Dust with sifted icing sugar; serve warm with cream or ice-cream, if desired.

Related stories