There is nothing more satisfying than fashioning the proverbial silk purse out of a pigs ear. By that I don’t mean I regularly keep pigs’ ears in the fridge – although why I don’t know as they can be a proper treat. No rather that it pleases me immensely to make something out of leftovers or those hotch potch random ingredients that sometimes peer at me from the fridge. If it turns out to be delicious and a recipe to keep then so much the better.
I can’t bear throwing things away and will search my memory long and hard for any ideas or snippets gleaned from my endless reading of recipe books and magazines if it helps to keep a sad carrot or scrap of cheese from the food bin. Many vegetable soups have been created from such fridge clearing, trays of roasted veg and bubble and squeak too. Overly soft berries go in a smoothie and orchard fruits head for crumble heaven. Hard bits of old mousetrap end up as cheese sables or gougeres and so it goes on…
Following hallowe’en there were a lot of apples left from the bobbing. Those with rows of teeth marks went to the chickens but the pile of untouched ones have been gazing balefully at me for a week or so and the time had come to crack on. Apple sauce with last Sundays pork belly was a happy way for two or three to go and a crumble waits for tea today. Yesterday I made these apple and cinnamon turnovers and on this occasion rather than my usual shortcrust or puff pastry route I chose to use up the half pack of filo left from the samosa recipe published previously. With butter, sugar and cinnamon being on hand I had nothing to trouble the shops for and served warm with vanilla ice cream the children were thrilled too. Happy customers 1 – Food bin 0.
Apple and Cinnamon Turnovers
If you keep some filo in the fridge these would make a speedy and easy pudding over Christmas (or anytime). The extra dusting of icing sugar combined with cinnamon would give a suitably snowy finish and what could be more festive than cinnamon.
3 good size eating apples
1 tablespoon brown sugar
1/2 teaspoon cinnamon, plus extra for dusting if you like
Large knob of butter, melted
3 sheets of filo, halved longways
Preheat the oven to 200 and line a baking tray with parchment. Peel and finely slice the apples, put them in a bowl with the sugar and cinnamon, stir well and leave for 10 minutes. Lay out a sheet of filo with the short end facing you, brush lightly with melted butter, put a spoonful of apple on the top corner and fold the pastry over to the side, keep folding the parcel towards you, it will form a triangle (see pictures on previous recipe). Make the other 5 triangles, brush any remaining butter over the top and bake for 20 minutes turning half way until crispy and golden. Cool a little then dust with icing sugar (add a little cinnamon to this if you want). Makes 6 which are wonderful served warm with ice cream or cream.