Monmouthshire Apple Turnovers

Ingredients

While the original Dutch Appelflap is made with puff pastry and often includes raisins, the Monmouthshire Apple Turnovers are made with a buttery pastry crust and do not typically include raisins. The Welsh version also incorporates warm spices like cinnamon and nutmeg to enhance the flavor of the apple filling, giving it a distinct taste that is unique to Monmouthshire cuisine. We alse have the original recipe for Appelflap, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 4 medium apples, peeled, cored, and diced 4 medium apples, peeled, cored, and diced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 38g, 18g
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the granulated sugar and mix until combined. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a separate bowl, combine the brown sugar, cinnamon, and nutmeg. Add the diced apples and lemon juice, and toss until the apples are coated in the sugar mixture.
4. 4.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut the dough into squares or circles, approximately 5 inches in diameter.
6. 6.
   Place a spoonful of the apple filling onto one half of each dough square or circle, leaving a border around the edges. Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
7. 7.
   Transfer the turnovers to the prepared baking sheet. Brush the tops with the beaten egg wash.
8. 8.
   Bake for 20-25 minutes, or until the turnovers are golden brown and the apples are tender.
9. 9.
   Remove from the oven and allow to cool slightly. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Apples — Choose firm and tart apples such as Granny Smith or Braeburn for the best flavor and texture in the turnovers.
• Lemon juice — The lemon juice helps prevent the apples from browning and adds a touch of acidity to balance the sweetness.

Tips & Tricks

• For a variation, add a sprinkle of chopped walnuts or pecans to the apple filling for added crunch.
• Serve the turnovers warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• If you prefer a sweeter filling, you can increase the amount of sugar in the apple filling to suit your taste.
• Make sure to seal the turnovers tightly to prevent the filling from leaking out during baking.
• If you don't have a pastry cutter, you can use two knives or your fingertips to cut the butter into the flour.

Serving advice

Serve the Monmouthshire Apple Turnovers warm as a delightful dessert or enjoy them with a cup of tea or coffee for a cozy afternoon treat. Dust them with powdered sugar for an elegant presentation.

Presentation advice

Arrange the Monmouthshire Apple Turnovers on a serving platter or individual dessert plates. Sprinkle them with an extra dusting of powdered sugar for a beautiful finishing touch. Serve them alongside a pot of freshly brewed tea or a steaming cup of Welsh coffee.