Thursday, 26 September 2013

Sinner Thursdays - Caramel Apple Turnovers With Dark Chocolate Sauce

I've come over all Autumnal.

For the last few weeks, I've been craving Brit favourite apple and blackberry crumble, stodgy and sticky toffee sponge puddings, and fruity pies.

You see, as soon as the cooler weather hits, I lose interest in trendy puddings and, instead, lust after my old favourites. I long for custard, my mum's homemade pies and rich, gooey desserts.

I also seem to have developed an obsession with caramel apples. In the past few weeks, I've cooked us up Caramel Apple Pancakes (I stacked them so high that they collapsed, hence the lack of blog post!) and made Apple Cookie Bars. And now there's these Caramel Apple Turnovers, complete with Dark Chocolate Sauce.

Caramel apple turnovers

They're also pretty yummy sans chocolate sauce but, hey, I like my added extras. Anyway, these are perfect for a lazy Sunday morning breakfast (just pre-prepare everything on Saturday), or great for munching over a well-deserved cup of tea, these turnovers are sugary, sweet and all-together heavenly.

apple turnovers recipe

You can leave the sauce out if you want, but I wanted to add a touch more decadence to mine.


Sam x


caramel apple turnovers with dark chocolate sauce

(Makes 8)
3 Granny Smith apples, cored, peeled and diced
2 tbsps butter
120g granulated sugar
1 large handful sultanas (optional)
1 tbsp vanilla extract
1 tsp cinnamon
1 tsp cornflour
1 package puff pastry (500g)
1 egg, beaten

For the sauce:
300g dark chocolate, chopped
300ml double cream
150ml milk
1 tbsp butter


1) Preheat oven to 180C. To make the turnover filling, heat the butter, then stir in and coat the apples. Add in the cornflour, cinnamon, vanilla, sugar and optional sultanas and combine well. Stir constantly for 5 minutes, then turn to a low heat and let simmer for 5 minutes. Remove from the hob and cool.

2) On a floured surface, roll out your pastry and cut into 8 evenly sized squares. Spoon 2-3 tablespoons of the cooled apples into the centre of each pastry square, then fold into a triangle and secure the edges by pinching down with your fingers. Using a pastry brush, coat each turnover with the beaten egg, then slash a few lines into each pie using a knife.

3) Bake for 20 minutes, or until golden brown. Leave to cool and make your chocolate sauce.

4) To make the sauce, melt the chocolate in the microwave in 30 second blasts, stirring in between each. Meanwhile, warm the cream, milk and butter in a pan. Once the chocolate has melted, stir it into the warmed cream mixture until gooey and rich - drizzle over your turnovers and enjoy!