Apple Turnovers

Having used half a pack of Silly Yak gluten free puff pastry to make our Pecan Cinnamon Twists we decided to have a go at making some Apple Turnovers.

To prepare the filling, about 20g butter was warmed in a pan with a tablespoon of honey and a little ground cinnamon.

Adding a peeled, cored and chopped apple with some lemon juice to the pan, the filling was combined and cooked over a low heat for about 10 minutes.

The pastry was rolled to about 3-4mm thickness and then cut into squares.
Using a beaten egg, this was brushed along the edges of the pastry squares.

Placing small piles of the warmed apple mix in the centre of the square of pastry, the top left corner was folded over, on the diagonal, to the bottom right.   This formed a triangular Turnover.

Using the remainder of the beaten egg, the top of the turnovers was brushed with glaze.  Placing the turnovers on a non-stick tray they were then baked in a 170ºC oven for 10 minutes before checking them and returning them to bake a while longer until they were golden brown and crisp.

After cooling on the baking tray for a few minutes, the turnovers were dusted with icing sugar and served with lightly whipped double cream.

We'll definitely make turnovers again using Silly Yak Puff pastry as they were light, crumbly and easy to eat! 

Lemon and Lime CheatsCake

On a search through the cupboard (looking for an elusive tin of chickpeas) we spotted a can of condensed milk and wondered what we could make to use it up.  As Sous Chef J is a fan of all things citrus we decided to try to make something similar to a key lime pie.

However, after 'auditing' supplies, we realised there weren't enough limes to make a lime pie... but we had lemons too and, so, lemon and lime was the citrus blend we decided to go with.  On the day we made this, it was quite warm (strangely, for a UK summer!) and we didn't want to have to use the oven to cook it (which some internet recipes require.)  This made us think of alternatives and we decided on a no-cook biscuit base.

With our pudding in mind, we gathered all the ingredients together.  There was a pot of double cream,  200g of gluten free digestives (we used Tesco free from) and 100g of butter to add to the condensed milk and lemons and limes.

The biscuits were crushed (you could whiz them in a food processor) and, whilst this was happening, the butter was melted.  Next the melted butter was added to the biscuit crumb and mixed well.  This was then spread out evenly over the base of a well greased, 20cm spring form tin and placed in the fridge to chill.

The double cream and condensed milk were then whisked together.  After squeezing and zesting the lemons and limes, the juice and zest was added to the cream/milk and mixed well.  This was then spooned over the chilled biscuit base and returned to the fridge to set.

Just prior to serving, the top of the cake was decorated with slices of lemon and lime and the springform tin was (carefully) removed.



Then it was time for the 'will it stay together' and taste test.  Luckily, it DID stay together and it tasted "yummy" too.

Our Lemon and Lime CheatsCake... named because it's not really a cheesecake but has similarities.  Whatever it is, it's tasty and doesn't last long!