Friday, 16 October 2009

Apple Turnovers....

Whoopee! I've found another way to use up some of the many apples scattered across my lawn.

I've had to, as I can't fit another jar of jelly or jam in my shop and I'm sick of the sight of my jelly bag.The spilt sugar on my kitchen floor is also a bit irritating - the way it collects on my bare feet and then disperses itself onto the carpet in the sitting room.

I do sweep - honest!
It's just that sugar seems to find a way to hide then leap out and attach itself to my toes just when I least expect it. Along with the odd shard of glass that I thought I'd cleared up last month and the earing that dropped off a couple of weeks before.
There's a place where these things exist - another dimension where odd socks, postal rubber bands, old cracker toys, keys and nail files go and then appear yards away from where you swore you'd left them. Sugar is in there somewhere...

So... my yummy Apple Turnovers.
You won't use much apple, but you will feel better for using it in a different way. It's very simple. You poach them gently, flavour and cool them. Roll out some puff pastry and wrap the apple up in a cosy way.
Deep fry and then toss in cinnamon sugar.

Eat hot and eat more than one - I insist you do.

It's Lotte's law.

225g/8oz eating apples - peeled, cored and thinly sliced
1 tablespoons of water
25g/1oz soft brown sugar
1 cloves
Grated zest of 1/2 orange and 1/2 lemon
1/2 tsp of caraway seeds
1/2 tsp of rosewater
225g/8oz puff pastry
Sunflower oil for frying
Caster sugar for sprinkling
1 tsp of ground cinnamon

1. Put the apples into a pan with the water, sugar, cloves, zest and caraway seeds.
2. Simmer very gently for about 10-15 minutes or until the apples are just cooked.
2. Leave to cool and then remove the cloves. Stir in the rosewater.
3. Roll out the pastry and divide into 12, 7.5cm/3inch squares.
4. Divide the apple mixture over the pastry squares, moisten the edges of the pastry with some water, and then fold over the corners to form a triangle.
5. It is really important to seal the edges well with a fork to prevent the apple escaping. Chill in the fridge for about 15 minutes.
6. Fill a large, deep saucepan 1/3 full of oil and heat. Test the heat by popping a crust of bread in the oil; it should sizzle quite quickly when the oil is up to heat.
7. Fry the pies a couple at a time until crisp and golden on both sides.
8. Drain well, sprinkle with caster sugar and cinnamon.