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Apple & almond foldovers

Apple & almond foldovers

Makes: 8

Ingredients

3 large apples, peeled, cored and cut into small cubes
½ cup caster sugar
1 tsp NOMU Sweet Rub
Juice of 3 lemons
Pinch NOMU Sea Salt
3 tbsp unsalted butter
2 pumps NOMU Vanilla Paste
500g butter puff pastry, homemade or store-bought
1 egg yolk mixed with 1 tsp water, for eggs wash
50g flaked almonds
Icing sugar, for dusting

Directions

Preheat your oven to 200°C.

Combine the apples, caster sugar, Sweet Rub, lemon juice and Salt in a large bowl.

Melt the butter in a large shallow saucepan. Add the apple mixture and cook over medium heat for 10-15 minutes until the liquid reduces and thickens. Stir in the Vanilla Paste, then transfer the apple mixture to a bowl and set aside to cool.

Roll out the puff pastry until approximately 4mm thick. Cut into eight 10cm squares. Place 1-2 tbsp of the cooled apple filling in the centre of each square. Fold one corner over the apple and brush with egg wash. Cover with the opposite corner and press down to seal (see Tips). Repeat with the remaining pastry and apple filling.

Place the foldovers on a floured baking tray and refrigerate for 20 minutes. Brush the tops with the remaining egg wash and sprinkle with flaked almonds. Bake for 20-25 minutes or until well browned.

Remove the foldovers, dust with icing sugar and serve.

 

Tips: You can use a toothpick or small skewer to secure the foldovers while baking. Remove before serving. 

Ingredients

3 large apples, peeled, cored and cut into small cubes
½ cup caster sugar
1 tsp NOMU Sweet Rub
Juice of 3 lemons
Pinch NOMU Sea Salt
3 tbsp unsalted butter
2 pumps NOMU Vanilla Paste
500g butter puff pastry, homemade or store-bought
1 egg yolk mixed with 1 tsp water, for eggs wash
50g flaked almonds
Icing sugar, for dusting

Directions

Preheat your oven to 200°C.

Combine the apples, caster sugar, Sweet Rub, lemon juice and Salt in a large bowl.

Melt the butter in a large shallow saucepan. Add the apple mixture and cook over medium heat for 10-15 minutes until the liquid reduces and thickens. Stir in the Vanilla Paste, then transfer the apple mixture to a bowl and set aside to cool.

Roll out the puff pastry until approximately 4mm thick. Cut into eight 10cm squares. Place 1-2 tbsp of the cooled apple filling in the centre of each square. Fold one corner over the apple and brush with egg wash. Cover with the opposite corner and press down to seal (see Tips). Repeat with the remaining pastry and apple filling.

Place the foldovers on a floured baking tray and refrigerate for 20 minutes. Brush the tops with the remaining egg wash and sprinkle with flaked almonds. Bake for 20-25 minutes or until well browned.

Remove the foldovers, dust with icing sugar and serve.

 

Tips: You can use a toothpick or small skewer to secure the foldovers while baking. Remove before serving. 

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