Here in the UK, it’s that time of year where we experience the shift between the sunny days of summer and the rapidly cooling days of autumn. For me, the difference is most noticeable with the gathering of new stationery and uniform: and the inevitable return to school. But food wise, the change is also quietly happening. Instead of feasting on fresh strawberries, I enjoy blackberries. Instead of juicy nectarines and peaches, there are big, crunchy apples. Instead of cooling ice-creams and frozen mousse, I turn on the oven, bake and use pastry...
Blackberry and apple turnovers. Just delicious. They don’t claim to be fancy, they don’t take up your time and patience to make or sit proudly in Michelin-starred restaurants. They’re just there, quietly, humbly, for when you get in from a walk, or as a reward when you’ve finished homework. Going back to school is never going to be a hugely joyful occasion, but the addition of a juicy turnover will be guaranteed to make it that little bit better.
Other than the simplicity of them, another reason I enjoyed these turnovers so much was because of the ingredients. I made these whilst in our cottage in Suffolk, where the abundance of fresh fruit was great. We have a huge apple tree in the garden there, so the apples were all our own. And the lanes all around us were edged thickly with the thick wild brambles full of big blackberries. Baking is all the more fun when the ingredients are your own and free!
There is no recipe needed, really, as you just need puff pastry and glorious fresh fruit. Once the pasty is rolled, use an extra large cookie cutter (I just cut round a small bowl) to get large circles of the pastry. Pile your fruit of choice on one half of the pastry, and carefully fold the other half over the top, trying to avoid sharp chopped-apple corners! Crimp the edges together really well – otherwise they’ll all split open, as some of mine did, and you’ll lose all the lovely juices. Then just bake for about 10-15minutes until the pastry is golden brown and puffed. Its best to eat on the day they are made or the pastry goes a bit soggy – but I doubt this will be much of a hardship!
Till next time, :) XX