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Apple turnovers

Ingredients

55g soft brown sugar

25g butter
1 apple, cored, halved, thinly sliced
25g raisins
½ tsp ground cinnamon

Ready to roll puff pastry

1 free-range egg, beaten

Method

1. Preheat the oven to 220C or Gas mark 7.
2. Place the sugar and butter in a frying pan and melt . Add the apple, raisins and cinnamon and stir well 
3. Roll out the puff pastry and have a circle mould or you can cut into squars and do the triangle ones but i prefer the circle ones. Once rolled spoon the apple mixture into the centre of the pastry and fold over all the ends, into the centre covering the apple and press down the edges with a fork.
4. Brush the top of the pastry with egg. Place into the oven and bake for ten minutes, or until the pastry is   golden brown and puffed and leave to cool. Alternately you could always reopen the seal and add freshly whipped cream and also make a royal icing mixture to glaze the top of the turnover.
5. Dust the apple turnover with icing sugar and serve and enjoy!

My first ever giveaway!!

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EASY Fresh Cream Horns

   

    Ingredients

• butter, for greasing
• plain flour, for dusting
• 100gready-rolled puff pastry
• 1 free-range egg, beaten
• 175ml double cream, whipped until soft peaks form when the whisk is removed 
• 1 tbsp icing sugar, plus extra for dusting
• Strawberry jam
  
  
  Glacier cherry
  
  
• You will need horn moulds for this
  
  
  Method
  1. Preheat the oven to 200C or gas mark 6. Grease the cream horn tin moulds with butter as the butter will stick better and if you used oil it will taste the cream horns.
• 2. Roll the ready-rolled puff pastry rectangle out onto a lightly floured work surface and cut the pastry into 1cm strips.
• 3. Wind one pastry strip around one of the prepared horn tins, starting at the tip. Overlap the edges as you wind the pastry strip around, finishing at the wider rim of the tin and if it doesnt fill in the gap just wind another strip around the top of the other one!
• 4. Brush the pastry with egg wash and place into the oven on a cooling wire and cook for 10-15 minutes until the pastry is golden and risen. Once cooked take of the moulds and leave on a cool wire. Once cool twist from the moulds do not try and take it of when its still warm as it will just fall apart.
• 5. In each horn place a teaspoonful of jam in each one and with your prewhipped cream pipe into the horns and decorate with a cherry and serve and enjoy!