Childhood Memories of Harvest Time
When I was a child autumn was a time for gathering apples from the garden. We had several large trees with both cooking and eating apples.
My mother was like a mad person when it came to harvest time. She froze them, stewed them and baked them whole, turned them into apple and cinnamon jam or apple and ginger chutney or preserved them in jars. She also made them into pies, turnovers, pasties and pastries or upside-down apple cake often with rhubarb, also from the garden. Any surplus fruits were carefully wrapped in newspaper and stored in every cool dark space in our small house. For weeks the house smelled like a cider brewery.
Spring Roll Wrappers
Make Crispy Golden Pastry with Spring Roll Wrappers
Not much has changed, except I have to be much more imaginative because I have to stick to a gluten-free diet. Like my mum before me, I love to make pies and cakes and there are many alternatives to wheat-based pastry – I like to experiment with all of them. This recipe for Apple Turnovers uses spring roll wrappers, also known as rice paper pancakes. They cook to a golden crispy finish giving the turnovers a very light texture. Most varieties are gluten free but do check the packet carefully.
If you need help with gluten-free flours Lavender Rose's article A Beginner's Guide to Gluten-Free Flours provides clear information.
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(price as of Jun 25, 2016)
Ingredients - Makes Four
Preparation Time: 10 Minutes, Cooking Time 20 Minutes
- 8 gluten free spring roll wrappers
- 2 large baking apples
- 80 g sultanas
- 1½ teaspoons cinnamon
- ¼ cup sugar plus a small amount to sprinkle on pastry
- Pre-heat the oven to 180º C, 350º F, Gas Mark 4
- Grease a large baking tray.
- Wash, peel, core and chop the apples into small pieces.
- Mix together the apples, sultanas, cinnamon, and sugar.
- Fill a wide shallow bowl with hot (not boiling) water. My flat dinner plates are just about the right size.
- Soak each wrapper in the warm water until soft and pliable.
- Slide onto the greased baking tray, stacking two wrappers one on top of each other.
- Divide the chopped fruit between the wrappers, placing the fruit in the centre of the circle.
- Fold the dough over so the edges overlap in the centre and sprinkle lightly with sugar.
- Bake for approximately 15-20 minutes or until golden brown. Keep an eye on the wrappers as they have a tendency to burn easily. Timings may differ depending on your oven. In my oven it is usually between 15-18 minutes.
Serve with ice cream, crème fraîche, fresh cream, fromage frais, or plain yoghurt.
Crispy Golden and Delicious Apple and Sultana Turnover
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(price as of Jun 25, 2016)