So it’s been a while, but I’ve been baking a lot – trust me. I had this crazified idea to make my own puff pastry, you know like one of those life aims (although it wasn’t that high up on the list but relatively easy to achieve), but I decided to take it a little further, not only would I make my own puff pastry but I would make something with it – crazy right?! The following recipe was a winner with my flatmates and I think is a cool take on the traditional apple turnover. I’ll be honest and tell you the first time I made them they were too sweet for me but I reduced the sugar content and they are delish. Ironically I’ve suggested using shop-bought puff pastry as I don’t think making it was quite worth the effort (more time-consuming than tiring, mind you) and you’ll get more consistent results using the ready-made stuff. But if your heart so desires give home-made puff pastry a go, you might just surprise yourself! 😉
- 400g puff pastry
for the cherry compote
- 250g cherries (stoned weight, about 300g fresh)
- 100g jam sugar
- squeeze of lemon juice
for the chocolate topping
- 50g dark chocolate, melted
Make the cherry compote: place the cherries in a saucepan with 75ml water and cook over a medium heat for about 10 minutes until the fruit starts to soften then stir in the sugar and lemon juice and bring back to the boil. Cook for another 10-15 minutes until the fruit becomes almost pulpy and the sauce is smooth and syrupy. To test if the compote is ready, spoon a little sauce onto a saucer, leave to cool for 30 seconds and push it with your finger. If it wrinkles then it’s ready. Leave to cool before using.
Assemble the turnovers: preheat the oven to 200°C (190°C fan)/400°F/gas mark 6 and line a baking tray with non-stick baking paper. On a lightly floured surface roll the pastry to 3mm thick and cut out eight 10cm rounds using a fluted pastry cutter. Roll the pastry rounds to make them slightly oval shaped.
Brush the edges of the pastry with the eggwash and place a spoonful of the cherry compote on one side of each round. Fold over the pastry and press down the edges to seal. Transfer the turnovers to the baking tray and brush with egg wash. Bake for 15-20 minutes until the pastry is risen and golden. Transfer to a wire rack to cool completely before piping on a leaf design with the melted chocolate.