Apple and Hakanoa Ginger Syrup Turnovers


I love apple turnovers but add a little of this ginger syrup and bang you have another level. When I cooked these at the market if I weren’t giving them away I could have sold a hell of a lot of them.

 

Ingredients – Makes 12 Turnovers

5 decent sized apples peeled and decored. I used Golden Delicious from my tree!

50g Butter

250g Castor Sugar, plus more for dusting the top of the pastries

200ml (more or less dependent on taste) Hakanoa Ginger Syrup

3 sheets of Puff Pastry, recipe here courtesy of the BBC

1 Egg

 

Method

  • Firstly for the apple, dice them small enough so filling the turnovers isn’t awkward but not so small they disintegrate when you cook them. Imaging the same size as your middle finger nail.
  • Add the apples to a pot with sugar and butter and cook until syrup is formed and the apples are tender, do not cook the apples so much that they turn into mush.
  • Drizzle in the ginger syrup and taste until it meets you desired ginger strength.
  • Cool in the fridge until completely cold.
  • When you are ready layout your puff pastry sheets. (The rest of the method will refer to a pastry sheet the size of a standard Edmonds pastry sheet)
  • Cut the pastry into 4 even quarters and brush whisked egg on. This will help the pastry stick.
  • Place 2 tablespoons of the cold apple mixture in the middle of each quarter avoiding to much syrup on the pastry.
  • Fold the pastry over, diagonal corner to diagonal corner, by now you should have a triangle.
  • Make 3 slices in the pastry on the top to just about reveal the apple. (These should only be very small slices on the top pastry only.)
  • Brush with egg and dust with caster sugar.
  • Bake in the oven at 200°C for between 12-15 minutes depending on your oven power.
  • Serve dusting with icing sugar and an extra drizzle of ginger syrup.