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.
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)
- 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.
- 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.
- 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.
- Fry the first four triangles for a couple of minutes on each side or until nicely browned. Keep warm.
- Add the rest of the butter to the pan, sugar the remaining triangles and fry as before.
- Serve hot, drizzled with maple syrup.