One of the best gifts I received from my husband is a cookbook (World’s Best Cakes by Roger Pizey). And since we had a dozen of kiwis sitting in the fridge, I decided to give this classic turnover a try.
- 75g unsalted butter
- 28g icing sugar
- 1 egg yolk
- 10ml water
- 100g plain flour
- 1 apple
- 1 tsp castor sugar
- 1 tsp ground cinnamon
1. Cream the butter and sugar together. Then add the egg yolks and half the water and mix.
2. Mix in the sifted flour slowly, then add the rest of the water.
3. Knead slowly on a cool floured work surface.
4. Wrap the dough in clingfilm and allow to rest in the fridge, preferably overnight or for at least 2 hours. Remove from the fridge 30 minutes before you need it.
1. Peel and cube the apple and kiwi.
2. Mix with ground cinnamon and sugar. (The original recipe says to cook the filling in the pan but I preferred fruits slices in my filling instead of pulpy ones).
Putting the turnover together:
1. Preheat the oven to 180 C and line a baking tray with baking parchment.
2. To make the turnovers, divide the pastry into 8 spheres. Roll out each piece on a lightly floured surface to form a disc.
3. Brush a little egg around the edge of one half of the disc. Place a large tablespoonful of the filling on the same half and fold over the other half of the disc and close, pincing the edges to secure. Brush the outside of the turnovers with beaten egg. (I used beaten egg white and milk for this.)
4. Bake on the prepared baking tray in a preheated oven for 20 minutes or until golden brown. (I baked for 30 minutes before it was golden brown).
5. Remove from the oven, take off the baking parchment, transfer to a wire rack and allow to cool.
I’m not sure why but the pastry turned out really crumbly. Simply transferring the pastry from the baking tray to a plate while keeping the pastry from falling apart was a great feat! If you know how I can fix this, please let me know in the comment section below. 😉
*I also reduced the portions in the original recipe for the same reason I mentioned in my previous post (Nutty Oatmeal Cookie). So, here’s the original recipe.