Saturday, 15 February 2014

Embakes// Rasoberry and Apple Turnover

Hello Everybody,
I hope you all had a lovely Valentines yesterday, and are happy that it is finally the weekend. I am doing yet another Embakes post for you today because I thoroughly enjoy baking and I love showing you some of my favourite recipes.

Ingredients

1 small eating apple
250g raspberries
3tbsp caster sugar, plus extra to sprinkle
450g ready made puff pastry
flour, for dusting
1 egg white
2tbsp semolina

Method

  1. Preheat the oven to 190'c. Place a silicone sheet on a baking sheet. Peel, core and cut the apple into to small dice. Place in a bowl and add the raspberries and caster sugar. Toss to combine.
  2. Divide the pastry into two and roll out 1 piece to 9 x 12in. Cut into 9 rectangles, each measuring 3 x 4in. Place on the silicone sheet. Beat the egg white with 1tsp water and brush over the pastry. Sprinkle a little semolina onto the centre of each then top with the raspberry mixture. (The semolina stops the pastry from getting the dreading soggy bottom if you were wondering)
  3. Roll out the remaining pastry to a slightly larger rectangle and then cut into 9 smaller rectangles. Cut 4-5 slits into the centre of each of the rectangles and place over the raspberry topped pastries to cover the filling, pressing down the edges well to seal.
  4. Brush the tops of the pastry with egg white and sprinkle with a little caster sugar. Bake for 20-25 minutes until the pastry is crisp and golden. Serve hot or cold.
This recipe was taken and adapted by Baked & Delicious volume 76. I hope you enjoy.
Toodles,
EmilyBelleBlogs x