Name: Apricot turnovers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 825 gram can apricot halves in juice, drained; 1 tablespoon demerara sugar, plus extra, to sprinkle; 1/2 teaspoon ground cinnamon; 3 sheets frozen butter puff pastry, thawed; 1 egg, lightly beaten; 2 tablespoon flaked almonds; bought vanilla custard, to serve

Ingredients

825 gram can apricot halves in juice, drained

1 tablespoon demerara sugar, plus extra, to sprinkle

1/2 teaspoon ground cinnamon

3 sheets frozen butter puff pastry, thawed

1 egg, lightly beaten

2 tablespoon flaked almonds

bought vanilla custard, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Drain apricot on paper towels; chop coarsely. Combine apricot, sugar and cinnamon in a medium bowl.

2.Using an 11cm diameter saucer as a guide, cut 4 rounds from each sheet of pastry. Place 2 tablespoons of apricot mixture on one half of each pastry round. Fold pastry in half to enclose filling and form a semicircle; using a fork, press edges to seal. Place on prepared tray.

3.Brush pastry with egg, then sprinkle with extra sugar and almonds. Using a fork, prick a few holes in pastry to let steam escape. Bake for 20 minutes or until golden brown. Remove from oven. Stand for 2 minutes. Serve turnovers with custard.

You can substitute regular puff pastry and use white sugar or brown sugar instead of demerara. Add finely chopped pistachios to filling. Once thawed, uncooked pastry cannot be refrozen.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%