Thursday, 17 July 2014

Yummy, yummy….Friday night Sew In goodies in my tummy…..

I love finding new recipes for us to try for our FNSI nibbles, but this month I was a little stuck for ideas……(help, Pinterest!)

But then it occurred to me before I could get seriously sidetracked…..I’d made some apple and cream turnovers on Sunday night when my boy brought his girlfriend home for dinner…..and they are super easy and super yum!

First of all, you take a sheet of frozen, pre-rolled puff pastry and let it defrost slightly. 

Then cut it in half, straight through the middle.  Then, cut each of those halves into four equal rectangles, giving you eight altogether (which will be MORE than enough, I promise you).

Using a biscuit sheet lined with a piece of baking paper ,  evenly space the eight portions onto it.  Bake in the oven  at 200 degrees C. for about 15 mins, or until they are puffed and golden brown.IMG_4537 (768x1024)

When they’re cool I usually sprinkle with icing sugar/icing mixture and store them in a sealed container until I need to use them.  You could leave the ‘sprinkling’ until the end…it really makes no difference.

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Split one ‘puff’ in half and lay open.

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Using a spray can of whipped dairy topping (use the light one if you’re worried about putting on weight…this is the only part that’s ‘fattening’ as the pastry is full of air! Really!  LOL)

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Spoon on some stewed apple….I like to stew any apples (or in this case, apples and pears) that are starting to get a bit wrinkly in the fruit bowl that no-one will touch because they’re icky!  I peel them, then slice the ‘meat’ off the fruit in chunks and place in a saucepan.  Sprinkle a teaspoon or two of cinnamon in with them and add a sprinkle of caster sugar.  (sometimes apples can be a bit ‘bland’ and this seems to just give it the helping hand it needs). Add a 1/4 cup (as a guide) of water to the pan. Cook them on the stove for about 15-20 mins till they are a soft, translucent consistency and allow to cool.  Don’t worry if there is a bit of liquid in the pot, this will be mostly reabsorbed into the fruit.  When cool, mash a bit with the potato masher (I only do this stage for the turnovers so you don’t have great chunks of apple), leaving it slightly chunky, as in the picture.  This will keep cool in the fridge for up to a week.

*NOTE:  if you’re not making the stewed apples for the turnovers, I like to add a few ‘generous’ tablespoons of sultanas or raisins…..lovely on breakfast meusli.

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Give another squirt of whipped dairy topping on the top (this is mainly to hold the lid on……..truly!)

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Place the other half on top and serve….. (mine looks like it needs another dusting of icing sugar doesn’t it?) …absolutely delish and easy as pie!

You can prepare the pastries and the apple earlier and then constructing them takes hardly any time at all….the time it takes to boil the kettle or even less!  Perfect for our FNSI, don’t you agree?   A great dessert idea too!

I’m sooooo looking forward to tomorrow night.  I’ll be sewing some secret squirrel stuff, but I’ll be busy and I’ll share some sneaky piccies over the weekend.  If you haven’t signed up yet, make sure you head here….there’s a great prize for one lucky joiner-innerer!  and share the fun on your blogs too….the more the merrier!

Sugary hugs xox  :O)

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7 comments:

Lyn said...

Oh yum, I've done something like that with just jam and cream inside..I stewed some apples last night and pastry sheets are always in the freezer so I might just have to make some and join you..thanks for the idea

Christine M said...

They look yummy, Wendy. Like Lyn, I've done something like that twith jam and cream. See you tomorrow night!

Fiona said...

I'll be sewing so save one for me!!
Hugz

Edi said...

YUM !!!!
Tasty and easy - does it get any better?
Thanks for sharing this tip.
Love ya.

shez said...

awesome thankyou for sharing Wendy and better run i am trying to beat Fiona to your place,lol.xx

Gina said...

They look delicious. I'm going to have work out for longer at the gym tomorrow just looking at them xx

Mara said...

Oh gosh this looks so good, and we have tons of puff pastry in Greece ;)