- 1 sheet Puff pastry
- 4 Apples large
- 4 tbsp Sugar plus extra for sprinkling
- 1 tbsp All purpose flour
- 1 tbsp Lemon juice
- 1/4 tsp Salt
- 1/2 tsp Cinnamon and Nutmeg
- 1/2 tsp Raisins and almonds
Peel, core and slice the apples into cubes.
Add a pinch of salt and lemon juice.
Followed by the sugar and the spices
Lastly add the flour, raisins, and almonds
Cover with cling wrap and let sit for 10 minutes
After 10 minutes drain the liquid
Pour the liquid in a saucepan and cook it until thick
Add back to the apple and mix well.
Prepare Puff Pastry
Preheat the oven at 200 C/ 400 F
Open the chilled puff pastry on a floured surface
Roll into a rectangle about the size of a sheet pan 13 x 9 (approximately)
Fold the puff pastry sheet into three lengthways so it will give you three panels. The center panel will hold the filling and the sides will be flipped over.
Place the apple mixer in the center evenly.
on both the side panels - cut strips at an angle with a sharp knife about an inch each.
Then carefully flip the strip from the side panels over the center panel alternating from either side as shown in the progress pictures
The two extra flaps on the top and bottom of the center panel can either be tucked in or cut off. I prefer to tuck them below the strips.
Bake the turn over
Brush the pastry with egg wash and
Sprinkle white granulated sugar
Bake in the preheated oven for about 30 to 35 minutes until the top is crisp and golden brown.
When baked cool in the pan for 10 minutes
Use a long pallet knife or spatula to move the long pastry so it won't break.
Serve at room temperature or warm - just on its own or with a dollop of ice cream.
Serving: 100g | Calories: 191kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 6.6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 101mg | Potassium: 0mg | Fiber: 2.2g | Sugar: 14g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg