Braided Apple Turn Over
by chef Chris
This recipe has been viewed 557 times
This Christmas, as my treat you have cinnamon apple filling covered by a braided buttery pastry, sprinkled with powered sugar. Can be served along with vanilla ice-cream or whipped cream as a party treat.
- In a deep bowl combine water, flour, sugar and 3/4 of the butter, mix well and knead into semi-soft dough.
- Place the dough on a cutting board. Roll it out to desired tickness, then spread the rest of the butter across pastry. Cut excess off to have the shape you want.
- In a small bowl combine 2 tablespoons water and cornflour. Keep aside.
- Heat a broad non-stick pan on medium flame, add the butter and cinnamon.
- Add the apples, sugar and 3 tablespoons of water.
- Cover with a lid and cook on a medium flame for 10 minutes.
- Add the conflour-water mixture and cook for another 2 minutes or until thick.
- On the rolled pastry dough cut five slits on each side, but do not cut all the way through, you need to leave about 2 inches in between.
- Spread the apple filling in the center. Make sure there are not any cuts underneath. Fill as much as you want.
- Then fold the sides over alternately, making a braid over the top.
- Bake in a pre- heated oven at 180°c (360°c) for 15 minutes (approximately).
- Take out of the oven and let it cool.
- Once cool, sieve powered sugar across the turnover.
This recipe was contributed by chef Chris on 31 Dec 2016
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