Sfogliatine ripiene di mele

Ingredienti

• 6 Granny Smith apples
• 3 tablespoons butter (See Note 1)
• 1/4 cup brown sugar
• 1 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoon cornstarch ((also known as cornflour))
• 1 pound (450 grams) frozen or chilled puff pastry (See Note 2)
• 1 egg (beaten for egg wash)
• powdered (icing) sugar, to serve

Preparazione

1. 1

   --- To make apple filling ---

2. 2

   Peel, core and chop apples in to smallish pieces.

3. 3

   Add apples to a frying pan along with butter, brown sugar and cinnamon and place on medium heat.

4. 4

   Stir until the butter is melted and all ingredients are combined and beginning to bubble

5. 5

   Turn down the heat to a low simmer and cook the apples for 10-15 minutes until just tender.

6. 6

   Mix cornstarch with 2 teaspoons water. Use this mixture to thicken the apples. If too thick add a spoonful or two of water.

7. 7

   Transfer apple filling to a dinner plate to cool.

8. 8

   --- To assemble Apple Turnovers ---

9. 9

   Preheat oven to 400F°/200°C and line two baking trays with non-stick parchment paper.

10. 10

    If frozen, defrost the puff pastry until pliable according to package instructions. If puff pastry becomes too hot it will be limp and hard to handle - in that case just pop it back in the fridge.

11. 11

    Cut each sheet of pastry into 5-inch x 5-inch (12cm x 12cm) squares.

12. 12

    Divided apple filling over half of each square.

13. 13

    Brush half of the edge of each square lightly with egg wash.

14. 14

    Fold pastry over apples encasing the filling and press the edges well to seal.

15. 15

    Transfer finished pastries to lined baking tray.

16. 16

    With scissors or a sharp knife cut three slits in the top of each assembled pastry.

17. 17

    Brush tops with egg wash.

18. 18

    Bake in the preheated oven for 25-30 minutes until golden brown and crispy.

19. 19

    Cool on wire rack.

20. 20

    Dust with powdered (icing) sugar to serve.