1 Sheet of Puff pastry
2 apples Granny Smith/Braeburn
Handful of blueberries
Dairy-free pure spread
Take the puff pastry out of the fridge, this will make it easier to unroll.
Peel and core the apples, I used Granny Smith and Braeburn, cut them into small chunks and put them into a saucepan, squeezing some lemon juice over the apples to stop them browning and cook until softened. Melt some pure spread with the apples for a richer taste. Add cinnamon and sugar to taste.
Preheat the oven to 200 degrees Celsius.
Get a non-stick baking tray and roll out the puff pastry. Cut the pastry into squares.
Beat the egg.
Put some of the cooked apples and sprinkle some blueberries into a triangle on the square. Fold it over and press it down with a fork. With a spoon or brush cover the top of the turnover with the egg. Sprinkle sugar on top.
Bake in the oven for 25 minutes. Leave to cool in a safe place. I find they’re at their tastiest the same day as I’ve baked them.
© Noah de Hoogh 2020
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