Recipe by melting pot
We had leftover caramel apples from a Halloween party, so I turned them into this, using a Jamaican recipe for the pastry. It's not too sweet, so I like it.
Top Review by BestTeenChef
First of all i had to add alot more water for the dough just to be able to stick together and second of all when i ate the pastry you could really taste and smell the vinagor. I don't think i would make this recipe again but it was my first ever turnover and overall i am pretty happy with the results!
- 7 -8 large apples
- 2 cups water
- 2 tablespoons cinnamon (adjust to taste)
- 1⁄4 cup cornstarch
- 2 tablespoons almond meal (optional)
- 1⁄4 cup caramel topping or 1⁄4 cup brown sugar
- 2 tablespoons lemon juice
- 4 cups all-purpose flour
- 100 g reduced fat margarine
- 1⁄2 teaspoon salt
- 6 tablespoons cold water
- 2 tablespoons white vinegar (or apple cider, or any really)
Directions See How It's Made
- Mix the flour and salt together. Add the margarine and rub in until resembles coarse breadcrumbs.
- Add vinegar.
- Add water slowly, mixing until it forms a soft dough. If it's not becoming a dough, be patient. If it STILL isn't, add a little more water but not too much or the pastry will become tough.
- Cover in cling wrap and refrigerate for at least two hours.
- Meanwhile, chop the apples up. It helps to chop them up finely or to throw them in a food processor.
- Place them in a large sauce pan with the water and lemon juice and cinnamon and sugar (if using. If n using caramel topping, don't add now). Bring to the boil. Simmer on high heat for about 10 minutes, or until soft.
- When soft, sift in cornflour. If you like it thicker, add more cornflour. Stir in quickly, turn off heat and allow to thicken, still stirring.
- If using caramel, Stir in now.
- Set topping aside to cool.
- Preheat the oven to 200°C.
- Lightly spray 3 baking trays with vegetable oil spray.
- Take out the pastry. Break off a piece with your hand a bit larger than the size of a golf ball. Roll it with your hands gently so that it becomes soft. Flatten it into a small disc.
- Using a medium sized plate, place the dough disc onto it and gently stretch and push the dough in to make it become flatter, until it's about 1/4 inch thick. Remember it's supposed to be a circle. You don't really need to use the plate, I just find it helps a lot.
- Place about 1-2 heaped tablespoons of filling on one side of the disc. Brush the edges with egg, and fold over one side to create a semi-circle. Pinch shut gently, and press a fork into the edges for presentation.
- Repeat with the rest of the dough. Place evenly on the trays. I fit about four per tray, but yours might be different.
- Brush one side with remaining egg, and sprinkle with cinnamon sugar if so desired.
- Bake for about 15-20 minutes or until lightly golden.