Apple and Blackberry Turnovers Recipe

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Apple and Blackberry Turnovers Recipe

(A traditional sweet pie filling that is made light and low-fat)

Ingredients:  Makes 8 parcels, Oven: Preheat to 200C

2 large cooking apples

Juice of lemon

2 tablespoons castor sugar

4 oz (115 g) blackberries

1 egg

3 tablespoons skimmed milk

8 sheets filo pastry

1 teaspoon granulated sugar

icing sugar to dust



Peel and core the apples and place in a saucepan with the lemon juice and castor sugar.  Cook over a low heat until the apple has cooked down to a pulp.  Allow to cool, then stir in the blackberries.  Beat together the egg and milk.  Take one sheet filo pastry and brush with the egg mixture.  Fold a third of the long side into the center and again on the other side to leave a long strip of pastry.  Brush again with egg, then place a good tablespoon of the fruit mixture at one end of the pastry and fold over diagonally, enclosing the mixture in a triangle.  Fold the pastry back over along the length of the pastry, retaining the triangle shape and tucking in any spare ends.  Brush with egg, place on a baking tray, and dust lightly with granulated sugar.  Repeat this process for all 8 parcels.  Bake in the oven for 15 - 20 minutes until golden brown.  Dust with icing sugar and serve hot with any leftover filling and low-fat custard.


Note:  These taste just as good cold with a little low-fat yoghurt or fromage frais.


Nutrient Value Per parcel:

116 kcal

1.4 g fat


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