| |
Dried Fruit and Toffee-Apple Turnovers
| Ingredients: |
|
 |
| Honey |
2 tablespoons |
| Desiccated coconut, toasted |
1/2 cup |
| Rolled oats |
1/2 cup |
| Chopped dried fruit medley (such as apricots, apples and sultanas) |
150 g |
| Sultanas |
1 cup |
| Slivered almonds |
1/2 cup |
| Dried skim milk powder |
1 cup |
| Orange juice |
1/3-1/2 cup |
| Preparation time |
10 minutes +4 hours or overnight refrigeration |
| Total cooking time |
30 seconds Makes about 28 bars |
|
Method:
- Grease a 20 x 30 cm (8 x 12 inch) tin.
- Warm the honey in a small pan on top of the stove, or alternatively in the microwave for 30 seconds, then combine in a large bowl with the toasted coconut, rolled oats, dried fruit, sultanas, almonds and the skim milk powder.
- Mix well, using your hands if necessary, and add just enough of the orange juice so that the mixture will hold together well. Press the mixture into the tin and pat down firmly. Refrigerate for at least 4 hours (or overnight if possible). Cut the mixture into bars to serve.
- Nutrition per bar: Protein 2.5 g; Fat 2.5 g; Carbohydrate 8.5 g; Dietary Fibre 1 g; 270 kj (65 cal).
|
Toffee Apple Turnovers
| Ingredients: |
|
 |
| Sainsbury’s English Cox apples, peeled, cored and sliced |
6 |
| Spoons water |
1–2x15ml |
| Spoon caster sugar |
15ml |
| Bag Werther’s Original chewy toffees |
1/2 x 150g |
| Sainsbury’s chilled ready rolled puff pastry |
375g pack |
| Spoons semi-skimmed milk |
2x15ml |
| To serve |
|
| Spoon icing sugar, (optional) |
15ml |
| Preparation time |
5 mins |
| Cooking time |
30 mins |
| Serves |
8 |
| Per Serving |
315 calories, 15g fat |
Method:
- Preheat the oven to 220°C, 425°F, gas mark 7.
- Place the apple slices and sugar in a saucepan with 15ml spoon water and stew over a moderate heat for 5 minutes. Add another 15ml spoon water if the apple starts to stick (or drain if the apples produce a lot of juice). Stir in the toffees and cook for a further 5 minutes, or until melted, then remove from the heat and allow to cool.
- Unroll the pastry on a floured surface and cut into eight 10cm squares.
- Spoon some of the toffee-apple mixture into the middle of each square.
- Brush the edges with milk, fold over to form triangles and crimp the edges with a fork to seal. Place the turnovers on a floured baking tray and brush with milk.
- Bake in the preheated oven for 15–18 minutes, or until golden. Cool on a wire rack and serve, if you like dusted with icing sugar.
|
|
|
