Home-Baked Apple & Cinnamon Turnovers

Autumn is slowly (finally) coming around, and as we all know, there's no better time to bake some deliciously rich apple pastries to enjoy with a warm cup of tea or cocoa. These are done with so much ease, and hardly take any time but the results are simply unbelievably luscious. I was inspired by my mum's apple purée recipe, and old recipe I found in my family's cook book a few weeks back for delicious apfel strudel. Now that I have a bit more free time, decided why not give them a try. Turned out so incredibly amazing that I had to share them with you, but shhh! don't tell anyone I gave you this recipe. 

All you will need for 8 medium-sized apple turnovers are:

First  of all, you'll have to peel and chop the apples, place them in a pot with about two tbsp water, and the sugar/stevia.

Cook at low fire until it all turns into a lumpy puree (or until soft if you want apple pieces in your turnovers instead of a puree) and set aside to cool down while you make the pastries ready. 

Before doing anything else, pre-heat the oven at 180ºC (350ºF or Gas Mark 4). Then lay the pastry roll and cut it in eight equal square parts.

Place a portion of the apple filling with a pinch of cinnamon (to taste) in the middle, leaving enough space to fold.

Fold the pastry over the filling, it'll end up sachet-shaped. To seal the edges, fold the pastry in and with a fork press down until firmly secured and puncture them with a fork. Leave them in the fridge for about 15 minutes while you prepare the egg coating.

Whisk the egg and brush it over the chilled pastries for a glossy finish. Proceed to place them in a baking tray and bake for about 20 minutes or until golden brown.

Cool down for a few minutes and enjoy, or pack for later if you can resist yourself! :)

I enjoyed mine with a warm cup of green tea, and an issue of Cosmopolitan. And you??
Apple and Cinnamon Turnovers
Apple and Cinnamon Turnovers
Apple and Cinnamon Turnovers
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