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Apple, cinnamon and pecans – the most warming, festive flavours that always go down well. Why not treat yourself to a scrumptious dessert or afternoon treat with our apple and pecan toast turnover recipe.


Serves 4



50 g butter, softened

1 Bramley apple, peeled, cored and diced

1 Cox apple, peeled, cored and diced

a pinch of ground cinnamon

a pinch of ground cloves

1 tbsp light brown sugar

8 pecan nuts, chopped

8 slices Vogel’s bread, crusts removed

2 tbsp granulated sugar

50 ml maple syrup (optional)



  1. Melt a tablespoon of butter in a saucepan. Add the apples and spices and stir until sizzling and well mixed. Stir in the brown sugar, then cook over a medium heat for 15 minutes or until the Bramley has cooked down into a puree and the pieces of Cox are tender. Stir in the chopped pecans and take off the heat.
  2. Use a rolling pin to flatten the bread slices into squares. Add a heaped teaspoon of filling to each square, then fold them over into triangles and crimp the edges closed with the back of a teaspoon. 
  3. Heat half the remaining butter in a large frying pan. Put the granulated sugar on a plate and press both sides of four of the triangles into it. 
  4. Fry the first four triangles for a couple of minutes on each side or until nicely browned. Keep warm.
  5. Add the rest of the butter to the pan, sugar the remaining triangles and fry as before.
  6. Serve hot, drizzled with maple syrup.