Saturday, September 18, 2010


This is the very basics of baking, the stuff that looks great, tastes amazing and is so simple that kids can do it with you and have loads of fun. Think of it as the next step on from Rice Krispie buns. Presuming that like me you’re using shop bought puff pastry that is. If you decide to do it from scratch well, it’s a bit more like advanced mathematics!
I’ve included 3 different types of filling here, but there’s loads more out there to try.

Do remember though, if you have small helpers especially, that jam comes out of the oven at boiling temperatures, and that it sticks to skin like glue. You do not want a jam burn.


500g puff pastry
1 egg, beaten
Golden caster sugar, to sprinkle
Drop of milk

(For the apple filling)
3 cooking apples
50-100g golden caster sugar (depending on how sweet you like them)
Splash of orange juice
Pinch of mixed spice

(For the jam filling)
Jar of jam of your choice

(For the mixed berry filling)
Whatever berries are in season, strawberries, raspberries, blackberries etc
50g golden caster sugar


1.       Peel, core and roughly chop your apples/or wash and prepare your berries/ or open your jar of jam.

2.       Preheat your oven to 200C/400F/Gas Mark 5.

3.       Place your apples in a saucepan and sprinkle them over with the sugar, add the orange juice and simmer until mushy and soft with a few lumps left here and there/ or simmer your berries and sugar until the berries are just losing their shape.

4.       Take your fruit filling off the heat and set aside to cool.

5.       Lightly flour a clean work surface and rolling pin. Roll out your puff pastry until just under 1cm think, then cut it into squares about 4-5cm in size.

6.       Take a pastry square, and put a teaspoon of your filling (apple, berry or jam) into the centre of the square. Dip your finger in the milk, then run it along two adjoining edges of your pastry.

7.       Fold your pastry over so that it makes a triangle shape, with the filling in the middle. Press the edges sealed with a fork. Repeat until you run out of pastry squares.

8.       Place your turnovers on a baking sheet covered in baking paper. Use a pastry brush to glaze them with the egg, them generously sprinkle with more golden caster sugar to coat.

9.       Pop them into the oven for 15 minutes, or until golden and crispy, and puffed up.

*I find that if I’m making a fruit filling for a pie or tart and I have some leftover it’s just as good as the filling for turnovers. Pop it in a small bowl in the fridge and one it’s covered it should keep there for 3-4 days, giving you loads of time to make them at your leisure.

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