Festa Monini: colors, sounds and tastes of Umbria

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Apple turnovers

Medium
30 MIN

Ingredients

FOR 4 SERVINGS
Puff pastry
1 roll
Apples
2
Pine nuts
70 g
Raisins
70 g
Sugar
50 g
Cinnamon
as needed
Rhum
as needed
Sugar
as needed (powdered)
Extra Virgin olive oil
as needed

Preparation

  1. Peel and cut apples into cubes.
  2. Soak raisins for about an hour in a bowl with rum. Brown pine nuts in a saucepan with a tablespoon of Extra Virgin olive oil. As soon as they begin to brown add drained raisins and cubed apple. Dust with sugar and cinnamon, add the rum in which the raisins were marinated and cook for a few minutes.
  3. Roll out the pastry on grease proof paper and cut into four equal pieces. Divide the apple mixture evenly placing spoonfuls of the mixture in the centre of the four square pastry sheets. Moisten the edges and fold the pastry onto itself to form triangles. Press lightly on the edges with a fork to join and decorate them.
  4. Fry the turnovers one at a time in hot Extra Virgin olive oil. Drain on absorbent paper towels. Dust with icing sugar and serve either warm or cold.

A little extra

The flavour and delicate taste of Monini's Extra Virgin Classico is excellent for frying.