![]() Serve the turnovers with the clotted cream ice cream and drunken caramel sauce. Bake for about 20 minutes until golden, crispy and puffed up. Brush each turnover with beaten egg and sprinkle over the demerara sugar. Make a small incision with your knife in the top of each turnover to allow steam to escape.Īrrange the turnovers on the prepared baking tray. Bring one corner over to meet the other and press the edges to seal. Place a couple of tablespoons of the apple compôte in the middle of each square and brush the edges with water. Lightly dust a work surface with flour, lay the pastry on top and use a sharp knife to cut it into six squares. Stir in the sea salt and set aside to cool. Once the sauce becomes a touch darker, like a rich caramel, stir gently and cook until the sauce has thickened. Once the sugar has completely dissolved, increase the heat to medium high, continuing to swirl. ![]() To make the drunken caramel, put the sugar, cream and rum into a small saucepan over a medium heat and swirl to allow the sugar to dissolve completely. Cook on a medium heat with the lid on, stirring often, until the apple has broken down and thickened to a compôte. To make the apple filling, pop the apples, sugar, butter, spices and lemon juice in a medium-sized saucepan, along with 1 tablespoon water. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking parchment. Pour the mixture into a large freezer-proof container and freeze for at least 6 hours, until it reaches ice cream consistency. You can find sheets of puff pastry in the freezer section of your grocery store.To make the clotted cream ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy – an indentation should remain if you poke it with your finger. I was looking for a time saving option that would still have the light and buttery flavor – Enter pre made puff pastry. ![]() Pastry dough is a base of cold butter and flour that is gently rolled out and shaped to fit your dessert. Turnovers are typically made using pastry dough. What kind of crust do you use in a turnover recipe?
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