Name: Apple and rhubarb turnovers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium apples (300g); 20 gram butter; 2 cup (220g) coarsely chopped rhubarb; 1/3 cup (75g) firmly packed brown sugar; 1 tablespoon lemon juice; 1/2 teaspoon ground cinnamon; 2 (sheets) ready-rolled butter puff pastry; 1 egg, beaten lightly; 1 tablespoon icing sugar

Ingredients

2 medium apples (300g)

20 gram butter

2 cup (220g) coarsely chopped rhubarb

1/3 cup (75g) firmly packed brown sugar

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

2 (sheets) ready-rolled butter puff pastry

1 egg, beaten lightly

1 tablespoon icing sugar

Method

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.

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