Apple Turnovers

Ingredients

SHORTCRUST PASTRY:
250g Plain Flour
60g CSR Caster Sugar
185g Butter
1 Egg Yolk
1/2 Teaspoon Lemon Juice
3 Tablespoons (approx.) Thin Sour Cream
FILLING:
4 Cooking Apples, peeled, cored and quartered
1 Tablespoon Rum
125g Apricot and Cinnamon Jam
1 Egg Yolk
1 Tablespoon Milk

Method

PASTRY:
1 : Sift flour and CSR Caster Sugar together. Cut butter into cubes and rub or cut into the flour mixture until crumbs
form.
2 : Mix in the egg yolk, lemon juice and enough of the sour cream to form a firm dough.
3 : Cover in plastic wrap and allow to stand in a cool place for 1 hour before use.

FILLING:
1 : Place the apple quarters in a bowl.
2 : Beat the rum and jam together and mix into the apples. Leave to stand for half an hour.
3 : Roll out the dough on a floured board and cut into 16 squares. Place an apple quarter on each square with a little of
the jam mixture. Bring opposite corners of each square together to form triangle shapes and press edges together to
seal, leaving the tips open.
4 : Arrange on a buttered and floured baking sheet. Brush with mixture of beaten egg yolk and milk and bake in oven
preheated to 200oC for 20 to 30 mins.

Comments

Tip :This dish can be served hot or cold.