Ingredients
- For the apple compote:
- 3 granny smith apples
- 50g butter
- 50g brown sugar
- Seeds from 1 vanilla pod or 1tbs vanilla bean paste
- Juice from ½ lemon
- For the diplomat cream:
- 400ml cream (hold back 150ml)
- 4 egg yolks
- Seeds from 1 vanilla pod or 1tbs vanilla bean paste
- 70g icing sugar
- 1 pack pre-rolled puff pastry
- Flour, for dusting the worktop
- 1 egg yolk, mixed, for egg wash
- 1tbs icing sugar
- Start by making the apple compote. Peel and core the apples, then dice them into small cubes. Add the butter and sugar to a small saucepan and place on a low heat. When the butter is melted, add in the diced apple, vanilla and lemon juice and stir. Increase the heat to medium until it begins to bubble, then lower the heat and cook for 15-20 minutes on a low heat, stirring regularly, until the apple pieces are just starting to break down. Then, remove from the heat and place in a bowl. Allow to cool.
- Pour 250ml of the cream into a saucepan and place on the heat. While it’s heating, slice the vanilla pod in half lengthways and scrape into a bowl, along with the egg yolks and sugar, and mix. Heat the cream in the saucepan until almost boiling, then pour it into the bowl with egg mix in it and stir together. Then return the mix to the saucepan. Cook over a low-medium heat while stirring constantly until the liquid begins to thicken and coats the back of a spoon. Then pour into a bowl and allow to cool. Chill it in the fridge.
- Preheat the oven to 180 degrees. Place the puff pastry on to a lightly flour-dusted work surface. Cut the pastry into squares of about 10cm x 10cm. Lightly brush the pastry with egg wash and place a spoonful of the apple compote in the centre. Fold the pastry over to form a triangle, then crimp the edges of the pastry together with a knife or fork. Place the apple turnovers on to a baking tray lined with parchment paper and dust them lightly with icing sugar. Then place in the oven and bake for 18-20 minutes until golden brown. Remove and allow to cool slightly.
- While the apple turnovers are baking, finish the diplomat cream. Lightly whip the remaining 150ml of cream and fold it through the chilled custard. Whisk it together lightly by hand.
- Serve the apple turnovers warm with the diplomat cream on the side.
