- 1 tbsp unsalted butter
- 4 granny smith apples (peeled, cored and diced into 1cm pieces)
- 1/4 cup Bee Cause River Honey
- 1/2 tsp ground cinnamon
- 3 tbsp sultanas
- 2 sheets puff pastry
- Pinch salt
- 1 tbsp Bee Cause River Honey
- 1/2 tsp boiling water
- 1/2 cup icing sugar
- 1-2 tbsp milk
- Preheat the oven to 200˚C. In a medium pot, melt butter over medium heat. Add diced apples and cook for 5 minutes, stirring occasionally.
- Reduce heat to low and stir in the honey, cinnamon, sultanas, and salt. Continue to simmer for 3 minutes or until the apples are soft and caramelised. Remove from heat and set aside to cool.
- While the apples are cooling, remove the pastry from the freezer and let it thaw.
- To make the glaze, combine the honey and boiling water together and mix until the honey has melted.
- Cut each pastry sheet into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1cm border. Brush the honey glaze lightly on edges of the pastry (just enough to seal), fold the pastry over the filling and crimp tightly along the edges with your finger tips to make a triangular shaped parcel. Repeat with remaining pastry and apple mixture.
- Refrigerate the pastries uncovered for 20 minutes.
- Transfer the turnovers onto a lined baking tray keeping them at least 3cm apart. With a paring knife, cut 2-3 small slits in the top of each turnover. Brush the tops with the honey glaze and bake for 15-20 minutes or until golden and puffed.
- While the turnovers are still warm, slowly add milk to the icing sugar and mix to combine until you have reached a smooth, glossy consistency. Drizzle or pipe the icing over the top of the turnovers.
Bee Cause River Honey 400g Squeeze
Bee Cause River Honey is a medium to full-flavoured honey with a pleasant warm sweetness and mild aftertaste. Happy bees gather nectar and pollen from blossom laden eucalypts that rely on the lifeblood of the watercourses that make up Australia’s vast inland network of rivers, creeks and streams.