I've been putting off writing about my spiced apple turnovers for a while, thinking there was still some chilly weather to come before the season change.
But, oh my, I blinked and spring came and went. It's summer out there today. The boys went out this morning in shorts and t-shirts and a lick of sunscreen. (Though I'm still in jeans... I wonder if there are any other
The hot wind is blowing a gale through the house. It has the feel of sultry summers in Egypt. Yesterday, which was just as warm, I took my brother for an ocean walk along the rocks. The air was different, though. It took me back to Greece and bowls of calamari. I was in the mood for marinated anchovies. Sharp feta. Taramasalata (the real thing, not that pink goo).
Anyway, back to turnovers. I made these when Graeme and I fancied something sweet – I hardly ever make dessert, though I don't blame you for thinking my food consists of nothing but pastry, sugar and butter. See... that's the trouble with blogging. I'm only showing you the good pics, and it just so happens my camera has a sweet tooth. It doesn't seem to like the big salads I make or the khaki green smoothies. I'm quite certain it won't like the chickpea and coriander burgers we're having for dinner tonight.
Spiced apple turnovers*. A bit like making a quick apple pie. Except better. It's apple strudel. All that sharp fruitiness and aromatic spice.
Summer or not, these are good to make. In fact, they're just the thing to take cold on a picnic.
Now, does anyone know where I can find some smoked cod's roe (or the equivalent) to make me some taramasalata?
P.S. One day left to win this cookery tome.
*Spiced apple turnovers:
375g all-butter pre-rolled puff pastry
1 egg, beaten
For the filling:
4 apples, peeled, cored and cut into small chunks
4 tbsp sugar
3 tbsp sultanas or currants (or a mixture)
1 tsp cinnamon
1 tsp mixed spice
Put the apple chunks in a pan with the sugar and dried fruit. Add 3 tbsp of water and cook over a medium heat for 5 mins, stirring occasionally, until they soften. Add the spices and cook for 2-3 mins – add a little more water if needed – until the apples are pulpy. Leave to cool. Preheat the oven to 200C. Divide the pastry into 4 pieces and roll out quite thinly to roughly 12-15cm in diameter. Brush the edges with beaten egg, then divide the apple between the pastries. Fold the dough over the filling, and seal the edges. Transfer the pastries to baking sheets lined with baking paper, brush carefully with more beaten egg and cut a steam hole in each. Bake in the oven for 15-20 minutes until golden brown. They call for hot eggy custard, but a thick dusting of icing sugar will do just nicely.