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|20||each||Pampas Past Thaw Puff Pastry Sheets|
|2||each||Granny Smith Apples|
|60||g||CSR Brown Sugar|
|2||g||Pinch of fine salt|
|20||g||CSR Raw Sugar|
Preheat a fan-forced oven to 190ºC.
Slice each piece of the Pampas Pastry in half so you have 2 long rectangles. Place half a sliced apple on one side of each piece of pastry, slanting and overlapping them so they sit as flat as possible. Top the apple slices with the walnut and chocolate pieces.
Cut the butter into 2 thin slices and lay one piece over each of the sliced apples. Sprinkle with the cinnamon, CSR brown sugar and a small pinch of salt.
Fold the pastry over the apple mixture and press down on the edges with a fork, making sure the two layers are sealed well.
Brush with the turnover with beaten egg and sprinkle generously with the CSR raw sugar. Place the turnover on a baking paper-lined baking tray.
Bake the apple turnover for 20 minutes or until the pastry is a deep golden and beautifully puffed up. Serve with icing sugar.