French apple & cinnamon turnover

I'm being held prisoner by H2O.

The rain is falling like jails bars around my home, merely one second spent outside of my confines and I am drenched to the bone. The rainbow lorikeets beyond my window cling to the barren tree branches like closed buds, huddled so tightly together that two appear as one.

It's 'apple pie' weather.

On sodden afternoons when chocolate doesn't appeal to me, I crave hot, stewed apples flecked with cinnamon surrounded by a moat of clotted cream. Most often, apples alone will do, but today I also yearned for crispy pastry puffed as high as the stacked mattresses from the Princess and the Pea. My darling partner also reflected the same sentiment so I began to peel and dice, and to stir and roll immediately. We cuddled and intertwined our limbs like the braids of a rope whilst the oven worked its magic to deliver us our parcels of warmth and comfort.

ease: 5/5.
prep time: 24mins
cooking time: 15mins.
total: 39mins.


taste: 4.5/5. Rustically delicious.

I knew before I'd even made them that hubby would go gaga over these - he just loves cooked apples and pastry. The apple were soft and supple against the flaky, puffy pastry that rose golden around its fruit-filled centre. The only change I made was to add a dash of fragrant cinnamon as I believe all apples taste better with a sprinkling of cinnamon to warm their tartness. The bronzed parcels balance the sweet and tart tastes perfectly. They may be simple and understated, but they are far from plain in flavour - simply satisfying with a dollop of cool vanilla ice cream or double thickened cream.

would I make it again: Yes.


recipe: French apple turnover