Recipe

Apple cranberry turnovers

Serve these delicate turnovers dusted with sifted icing sugar for a delicious mid-afternoon treat or, for a yummy dessert, serve with ice-cream.

  • 20 mins cooking
  • Makes 18 Item
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Ingredients

Apple cranberry turnovers
  • 40 gram butter
  • 4 medium apples (600g), peeled, chopped finely
  • 1/4 cup (55g) firmly packed brown sugar
  • 1/3 cup (45g) dried cranberries
  • 1/3 cup (35g) coarsely chopped roasted walnuts
  • 1 teaspoon ground cinnamon
  • 2 teaspoon lemon juice
  • 12 sheets filo pastry
  • 75 gram butter, melted

Method

Apple cranberry turnovers
  • 1
    Melt butter in large frying pan, add apple; cook, stirring, about 10 minutes or until apple is tender. Add sugar; stir until dissolved. Remove from heat, stir in cranberries, nuts, cinnamon and juice. Cool.
  • 2
    Preheat oven to 220°C (200°C fan-forced). Grease oven trays.
  • 3
    Place 4 sheets of pastry on top of each other; cover remaining sheets with baking paper then a damp tea towel. Cut six 12cm rounds from pastry. Brush between each layer of pastry with some of the melted butter.
  • 4
    Repeat step 3 with remaining sheets (you will have 18 pastry rounds).
  • 5
    Divide apple mixture among pastry rounds. Fold over pastry to enclose filling, pressing edges together. Brush turnovers with remaining butter.
  • 6
    Bake about 8 minutes or until browned lightly.

Notes

It's important to serve the turnovers as soon as they come out of the oven, due to the delicate nature of the filo pastry.

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