Apple & Rhubarb Turnovers

Method

1. Place rhubarb, apples, sugar and 2 tablespoons water in a large saucepan and bring to the boil, cover and cook over medium heat for 10 minutes or until tender. Add cinnamon, ginger and zest and cook, uncovered for 5 minutes, stirring occasionally until well combined. Remove from heat and allow to cool completely.
2. Preheat oven to 200°C (180°C fan-forced) and line two baking trays with baking paper.
3. To make the turnovers, place pastry on a lightly floured surface and roll to a thickness of 3mm (approximately 45cm x 30cm). Cut into 6 equal squares (approximately 15cm) and brush the border with egg glaze.
4. Evenly divide rhubarb filling into six portions and place on one half of each pastry square, within the glazed border. Fold the pastry over the rhubarb filling to enclose and carefully seal the edges along the boarder. Using a fork, press the edges down to seal the turnovers and place three on each prepared baking tray. Chill in refrigerator for 30 minutes.
5. Brush the outside of each turnover with the egg glaze and sprinkle with coffee sugar. Place the baking trays in preheated oven, cook for 25 minutes, or until pastry is golden brown and cooked through. Allow to cool for 10 minutes before serving with thick cream.

1. Halve pastry sheet down the centre and roll each rectangle on a lightly floured work surface, to a square large enough to cover a Breville 4 slice Jaffle toasted sandwich maker.
2. Heat toasted sandwich maker, when it comes up to temperature place one sheet of pastry over the base. Evenly divide fruit filling between the four Jaffles, top with remaining pastry sheet and close toasted sandwich maker. Cook apple & rhubarb turnovers for 8-10 minutes, or until pastry is golden and crispy.
3. Carefully remove fruit turnovers from sandwich maker onto a chopping board dusted in icing sugar. Dust the top of the turnovers and allow to cool for 10 minutes before serving.