Nothing heralds the start of autumn more than changing leaves. I have had so many peaceful – and pretty – drives around south west Ohio this last month, drinking in all the yellows and oranges, reds and deep browns. The change in foliage has had me thinking about all things apple and cinnamon when it comes to baking. And what better way to honour everyone’s favourite season than by kicking starting a new campaign with Autumn Glory Apples with some apple and blackberry turnovers.
With warm delicious cinnamon notes, Autumn Glory Apples remain my favourite apple to bake with, and when paired with other hearty autumnal spices like cloves and nutmeg, you can see (taste and smell) why these are a near constant fixture in my kitchen each fall. They’re sweet but not saccharine, sharp but not tart, and are simply perfect when baked. Soft and gooey. These turnovers are a nod to the produce pairing that never fails – apple and blackberry. Quintessentially autumn, these grab and go pastries are super easy to bake, making them a great post hike or walk treat.
4 Autumn Glory Apples
1 tbsp lemon juice
1⁄2 cup light brown sugar
1 tbsp ground cinnamon
1 tsp ground nutmeg
2 cups fresh blackberries
1⁄2 cup butter, melted
2 tbsp sugar
2 sheets frozen puff pastry sheets
1⁄2 cup plain flour
1⁄2 cup powdered sugar
1 tsp water
Defrost pastry as per package instructions and preheat oven to 425F. Line a baking tray with parchment paper.
Peel the apples and cut into 1⁄2 inch pieces, pour into a bowl and add the lemon juice, stirring to ensure each piece has been covered.
Roll out the pastry into a large rectangle and slice across the horizontal into 4 inch strips.
Drain the lemon juice from the apples before adding the brown sugar, cinnamon, nutmeg and blackberries, stirring gentle until well blended.
Add two large spoonful of the apple blackberry mix at one end of the strip (be sure to leave a gap at the edge to seal with butter shortly.
Using a pastry brush, brush the edges of the strip with melted butter before folding the pastry over and sealing the edges with a fork. Gently poke two holes in the top of the turnovers with a sharp knife.
Brush the top of the turnover with melted butter before sprinkling with sugar.
Bake for 12-15 minutes, and mix the water and powdered sugar together.
Allow to cool before drizzling with icing.
This post is sponsored by Autumn Glory Apples, a part of the SuperFresh Growers Company. All opinions, recipes and reviews are my own.