About this recipe:I prefer to use Granny Smiths for this dessert as they tend to hold their shape better and give more of a bite. Serve warm, either on their own or with ice cream or custard.
1 ready made puff pastry sheet
2 apples, diced
1 tablespoon water
75g caster sugar
1 tablespoon ground cinnamon
1 teaspoon cornflour
1 egg yolk, for brushing
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Method Prep:5min › Cook:30min › Ready in:35min
Preheat the oven to 180 C /Gas 4. Lightly grease or line a baking tray with non-stick baking paper.
Add the apples and one tablespoon of water to a saucepan.
Add the sugar and cinnamon and cook over low/medium heat for 7 to 10 minutes. Don't stir too much as it's better if you keep the apple slices.
On a lightly floured surface, roll out the puff pastry and cut out 4 oval shapes (about 12 cm in diameter). Spoon 2 tablespoons of compote onto the pastry and seal the turnover by pressing down with your thumb. Brush the turnover with the egg yolk.
Transfer onto a lined baking tray and bake for 30 minutes, or until golden brown.