Apple and Blackberry Turnovers Recipe

clemievegancake
2 days ago
3 min read

Easy, six ingredient, pastry parcels filled with delicious, melt in the mouth, sweet stewed apple and fresh, tart blackberries

These apple and blackberry turnovers have just six simple ingredients and are a delicious treat, perfect for the start of autumn.

Just gently stew your apples, stir in your blackberries and spoon everything into the puff pastry squares. You can of course make your own pastry, but most shop brought puff pastry is accidently vegan!

They're the perfect combination of flaky, golden, sweet and a tiny bit tart. A great weekend brunch treat or afternoon snack.

This recipe makes six large pastries. They are best eaten on the day of baking but will keep in a cool and dry place for a few days, although the pastry will soften over time.

You can also freeze the pastries and re-crisp them into the oven by baking them for a few minutes once defrosted.

They're dairy free, egg free, easily gluten free and of course, completely made from plants!

Makes six large pastries

1 pack ready made vegan puff pastry

125g blackberries

2x large Bramley/cooking apples

2 tbs golden syrup – or 2 tbs brown sugar and 1 tbs water

30g vegan butter

1-2 tbs plant milk

1 tbs brown sugar - optional

You will also need; a small saucepan, spoon, knife, pastry brush or wet finger, baking tray, baking paper, fork, vegetable peeler

How to make your pastries;

Begin by making the apple filling. Peel and dice your apples into small chunks
Add the chopped apple, butter and golden syrup to a small saucepan and stew on a low-medium heat until the apples are soft
Remove the apple filling from the heat, then chop your blackberries into small pieces and gently stir into the apple mixture. Set the filling aside
Preheat your oven to 180c and line your baking tray with baking paper
Unroll your ready made puff pastry and cut into six even squares/rectangles
Place the pastry squares onto the paper lined baking tray, making sure to space them apart
Using your finger or a pastry brush brush a little plant milk or water along the edges of each pastry square. This will help the pastry stick together
Spoon your apple and blackberry filling onto one diagonal side of each pastry square. Make sure not to over fill as this will make it difficult to fold over the pastry lid. You may have a very small amount of filling leftover, this can be stored in the fridge and is delicious added to porridge or spread on toast like jam!
Now carefully fold over each pastry square diagonally, to make triangle shapes. The filling should now be encased in pastry
Use a fork to press down the edges of each triangle. There will probably be some leakage of the filling as they bake, this is normal, but sealing the edges will help stop too much filling from escaping
Add two fork pricks into the top of each pastry. This will let any stew out from the filling as they bake
Brush more plant milk over the top is each pastry to help create a lovely golden crust and if you'd like you can also sprinkle over a little bit of brown sugar
Bake for around 20 minutes until the pastry is crisp and golden
Leave the pastries to cool slightly on the tray until they are handleable. The filling will be very hot straight out of the oven
Now your pastries are ready to eat!