Apple and raspberry turnover

Make the most of seasonal fruit with The Great British Bake Off's Cathryn Dresser: her version of a classic apple turnover is served warm with cool whipped cream piped into the centre to create an indulgent summer dessert.

Serves: 9

Prep time: 20 mins

Cooking time: 20 mins

Equipment

Pan

Wooden spoon

Rolling pin

Pastry brush

Sharp knife

Dessert spoon

Fork

Baking tray (lined with non-stick baking paper)

Balloon whisk

Disposable piping bag

Ingredients

2 british Bramley apples (or any apple, just adjust sugar to taste) peeled and cored

½-1 tbsp golden caster sugar

½ tbsp water

100g raspberries

1x pack of ready rolled puff pastry (320-375g), plus a little flour or icing sugar for dusting the worktop

1 tbsp vanilla bean paste

2 tbsp golden caster sugar

1 free range egg

1-2tbsp Demerara sugar

175ml double cream

1tsp icing sugar

1 tbsp Chambord (optional)

Method

• Preheat the oven to 190°C

• Chop the peeled and cored apples into 1cm cubes and put in a small pan with 1/2tbsp golden caster sugar and ½ tbsp of cold water

• Heat over a medium heat for around 4-5mins until the apple begins to soften, stir in the raspberries and allow to cool

• Put the vanilla bean paste into ramekin. Lay out the pastry sheet on a lightly floured worktop and brush all over with a thin smear of vanilla bean paste and then sprinkle with golden caster sugar

• Fold the pastry in half and re-roll to a rectangle the same size as the one you began with and repeat the brushing and sprinkling

• Fold the pastry in half again and this time roll out into a square about 30cmx30cmCut this into 9 squares

• Now crack your egg into the vanilla paste ramekin and lightly beat (so that you have vanilla-y egg for glazing)

• Put a dessert spoon(ish) of fruit onto one half of each square leaving a border around the edge

• Brush round the edge of each square with the beaten egg, fold each in half over the fruit to create your triangular puff and seal around the edges with a fork

• Use a sharp knife to make a deep 1cm hole for steam to escape (and to pipe the cream into)

• Pop onto a lined tray and brush with egg then sprinkle with Demerara sugar

• Put it into the oven and bake for around 20mins until golden, then remove to a cooling rack to cool completely

• Now whisk the cream and icing sugar together by hand until softly whipped and then use a spatula to fold in the Chambord

• Fill a piping bag with the cream, snip off the top and pipe the cream into the steam hole of the cooled puffs… and enjoy!

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