Apple & Prune Turnover

10 Feb 2022




For the pastry:

150g plain flour
75g cold butter, cut into small pieces
50g caster sugar
3-4 tbsp cold water

For the filling:

3-4 eating apples, peeled, cored and thinly sliced
75g soft, stoned prunes, finely chopped
1-2 tsp cinnamon
1-2 tsp caster sugar

For the glaze:

1 egg, beaten
Extra caster sugar, to sprinkle

Why not try:

  • Using the leftover egg to make scrambled egg!
  • Swaping the apples for pears.
  • Keeping it in the fridge in an airtight container. It can last for 3 - 4 days!

Soak the prunes overnight in cold water to soften. Drain then chop or puree to make a smooth paste. The paste can be spread over the pastry before adding the apple.



1. Preheat the oven to 180°C /350°F/Gas 4.
2. To make the pastry, put the flour in a mixing bowl and add the butter pieces. Using fingertips, rub the butter into the flour until there are no lumps and the mixture resembles breadcrumbs.
3. Stir in the sugar and gradually add the water, mixing after each addition, until the mixture forms a soft dough.
4. Knead the dough lightly with a little flour, then roll out on a lightly floured surface to about ¼ inch think. Place the rolled out pastry on a sheet of baking parchment, and place on a baking tray.
5. Place the apple slices towards one side of the rolled out pastry and scatter the prunes over the top. Sprinkle over the cinnamon and sugar.
6. Brush a little beaten egg around the edges of the pastry, then fold the pastry over the filling and seal around the edge.
7. Brush the glaze over the top of the turnover and sprinkle with a little more sugar.
8. Bake the turnover in the centre of the oven for 35-40 minutes, or until the pastry is cooked and golden. Allow to cool before serving.