These easy spiced apple turnovers are the perfect Bonfire night snack.
Bonfire night is very special in our family. Not just because we all love bonfires and fireworks but because it also happens to be my son’s birthday. Last year was the first time he was able to appreciate it fully – he turned 4 and we were invited to a truly magical night of fireworks at our friend’s allotment. It was freezing cold, it was pitch black (apart from the fireworks) and the only source of heat was the bonfire. The only thing lacking were some portable snacks and a hot drink to keep us all going.
This year I have both those covered – I will be bringing a flask of Taylors Spiced Apple Tea and some of my super easy Spiced Apple Turnovers. The Spiced Apple Tea was created by Taylors of Harrogate in partnership with Kew Gardens and it is wonderful blend of apples pieces, hibiscus, orange peel and warming spices like cinnamon, cloves, star anise and cardamom. I am already a huge fan – it is great to drink hot or cold and I think it would also make an amazing cocktail (watch this space). I used the tea to spice up my Apple Turnovers and the first test batch disappeared in a flash – which is why I decided to double up the recipe!
I decided to keep this recipe very simple which is why I used ready rolled puff pastry. This shortcut means you can have your turnovers ready in about 30 minutes including prep time. But if you would rather make everything from scratch, you can use my apple pie pastry crust instead of puff pastry for even more amazing results. Make sure the apple filling is cool before filling the turnovers otherwise the pastry will melt.
- 6 medium apples like Cox or Royal Gala peeled and cubed
- 100 g | 3.5oz dried cranberries finely diced
- 3 tbsp sugar
- 2 tbsp plain flour
- 1 tbsp lemon juice
- 2 teabags Taylors Spiced Apple Tea
- 1/2 tsp cinnamon
- small cube unsalted butter
- 2 packages ready rolled puff pastry
- 1 egg lightly beaten with 1/2 tbsp water
- a little Demerara sugar
- 75 g | 3oz icing powdered sugar to glaze (optional)
- Peel, core and cut the apples into small cubes. Place in a small pot together with the sugar, lemon juice, the contents of two teabags of Spiced Apple tea and the butter.
- Stir over low heat for 5 minutes until the apples are slightly softened. Drain and reserve any juices.
- Transfer the apple filling to a bowl to cool, add the cranberries and flour and mix together.
- Preheat the oven to 220C (430F). Line two heavy trays with baking paper.
- Lay your puff pastry on your worktop and cut out large (11cm/4.3in) circles with a pastry cutter.
- Place just under a tablespoon of filling in the centre of each pastry circle and use a brush to moisten the edges with the egg wash.
- Fold the pastry over to create a crescent and press to seal. Use a fork to crimp the edges.
- Transfer to the prepared trays, brush with the egg wash and sprinkle with a little Demerara sugar.
- Bake for 15 minutes or until the pastry is golden.
- If you like, mix the icing sugar with a little of the reserved apple juices until you have a pourable glaze and drizzle over the turnovers.