I adore the length of summer evenings, and every year I feel a bit disappointed when I notice that it’s getting dark as we’re sitting down to dinner, knowing that it’ll be months before we get those heady summer days again. August was so wet and grey here in Leeds, that it sort of feels like we’ve been in autumn for a long time, but the crispness in the air and the piles of leaves littering our front lawn are the true signals that the cosiest season of the year is upon us – and I’m determined to embrace it with open arms rather than with my usual trepidation.
Discovering the concept of hygge last year, along with most of the UK, helps to quell some of that disappointment that I feel at falling temperatures and fewer sunlit hours. Celebrating what is great about autumn rather than resisting its charms is the best way to beat the blues for me, and, of course, that starts with the food. More specifically, the perfect combination of apple and blackberries, which is basically the taste of autumn, is it not? Whatever way you serve this reliable old favourite, whether it’s in a crumble or pie, or in these puff pastry turnovers, the combination of warm apple and sweet blackberry is like a hug from the inside. Throw in a sprinkling of cinnamon and surrender fully to autumn, and all the delights it has to offer. Even better if you don your boots and a warm scarf, and go out and pick the blackberries yourself. I just bought mine on this occasion, but next year I am going blackberrying for sure, so there will be plenty more apple & blackberry desserts in my future…
- 1 cooking apple, peeled and cut into 2cm cubes
- 150g blackberries
- 2 tsp. cinnamon
- 1 tbsp. caster sugar (or more, to taste)
- 1 pack of ready rolled puff pastry
- 1 egg
- cinnamon sugar, for sprinkling
- Preheat the oven to 180C.
- Place the apples, blackberries, caster sugar, cinnamon and a splash of water in a saucepan over a low-medium heat and cook until the apples are softened and tinged pink by the blackberries. Remove from the heat and set aside.
- Roll out your puff pastry sheet and cut into 8 rectangles using a sharp knife.
- Place the apple & blackberry mixture in a sieve over a bowl to remove some of the liquid, as this can make your pastries soggy.
- Spoon a heaped tablespoon or two of the apples & blackberries onto each puff pastry rectangle. Fold over (or turn over, if you will...) until the mixture is sealed inside. Use a fork to press down and seal the edges.
- Mix the egg with a splash of water, and use a pastry brush to brush over the tops of your pastries. Sprinkle with cinnamon sugar.
- Bake on a tray covered in baking paper for 15-20 minutes in the centre of your oven until golden brown.
- Serve warm with cream or ice cream, or place on a wire rack to cool.
- If you can't find cinnamon sugar at the shops, you can make your own or use demerara sugar in its place.