Mary Berry Apple Turnover Recipes

APPLE TURNOVERS WITH PUFF PASTRY

Steps:

• Peel and core the apples.
• Cut them into quarters, then chop into small cubes - either with a knife or a vegetable cutter.
• Melt the butter, then add the chopped apples and cook for 2-3 minutes until they begin to soften.
• Add the sugar, cinnamon and lemon extract, and continue to stir for a further 1-2 minutes, or until soft.
• Remove from the heat and leave to cool completely.
• Roll out the puff pastry, cut 6 squares, then add about 2 tablespoons of filling onto each square.
• Fold the pastry across diagonally to form a triangle, and use a fork to press the edges to seal.
• Beat the egg well, then brush all over the pasties.
• Use a sharp knife or a fork to make a few cuts on top of the pastry - that will allow the steam to escape during baking.
• Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) on the middle rack of the oven for 20 minutes or until golden.

BERRY BERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees F.
• In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
• Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
• Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

APPLE TURNOVERS

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

CLASSIC APPLE PIE

Steps:

• Arrange half the apple slices in the bottom of a shallow 900ml pie dish and sprinkle with the caster sugar. Arrange the cloves evenly among the apples. Cover with the remaining apple slices and add 3 tablespoons cold water. To make the pastry, measure the flour into a bowl. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons cold water and mix to a firm dough. Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish. Lift the dough onto the dish and trim the edges. If you like, cut the trimmings into decorative shapes, such as leaves, and lightly press onto the dough. Chill in the fridge for 30 minutes. Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the preheated oven for 40-45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the end of the cooking time, if the pastry starts to brown before the apples are cooked. You can freeze the pie after cooking and when completely cool. Leave to defrost almost completely before reheating and serving. Uncooked homemade pastry is an excellent standby for the freezer. Pack it in separate quantities of 225g (8oz) and 450g (1lb), labelling it clearly. Defrost in the fridge or kitchen until pliable enough to roll and use.

PUFF PASTRY APPLE PIES

Steps:

• Preheat the oven to 200C/180 Fan/Gas 6.
• Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened.
• Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool.
• Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around.
• Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg.
• Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry.
• Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers.
• Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown.
• Allow to cool slightly before serving, serve with the clotted cream.

MARY BERRY'S BRIOCHE FRANGIPANE APPLE PUDDING

Steps:

• 1. You will need a large, shallow ovenproof dish, about 28cm (11in) in diameter. Preheat the oven to 200°C/180°C fan/Gas 6 and grease the dish with butter. 2. Slice the brioche into thin slices, about 5mm/¼in, and arrange these over the base of the dish. Make sure you cover the base and fill in all the gaps, but don't overlap the slices. 3. Measure the butter and sugar into a food processor and whizz until pale and fluffy. Add the almond extract, ground almonds, eggs and flour, then whizz again until the mixture is soft and creamy and there are no lumps. Be careful not to over-process. 4. Spoon the mixture over the brioche base and spread it to the sides. Arrange the sliced apples in a neat overlapping circular pattern over the top. Bake the pudding in the oven for about 40 minutes until lightly golden all over and firm in the centre when lightly pressed. 5. Melt the jam with 2 tablespoons of water in a small pan. Brush over the surface and sprinkle with flaked almonds. 6. Dust the pudding with icing sugar and serve warm. Prepare ahead: Can be made and baked up to 8 hours ahead and reheated to serve.