2½ Granny Smith apples, peeled, cored and cut into 1cm cubes
zest of ½ lemon
55g plain flour
165g SpinneysFood Caster Sugar
1 x 320g puff pastry sheet
4 SpinneysFood Free Range Eggs, yolks only
1 vanilla pod, split
Preheat the oven to 200°C, gas mark 6. Grease and line a baking tray with baking paper.
Put the apples, 15g butter, lemon zest and 1 tsp water in a saucepan set over a medium heat. Cook for 5 minutes until the apples are soft. Set aside.
For the crumble, pulse the remaining butter, 30g flour and 15g sugar to fine crumbs in a food processor.
Cut the pastry sheet into 6 squares. Spoon the apple mixture onto one diagonal half of each square. Sprinkle 50g sugar among them.
Beat one of the egg yolks and use a quarter to brush the edges of the pastry squares. Fold the opposite corners over the filling, pressing the edges firmly together to seal. Prick the tops with a fork, then arrange the turnovers on the prepared tray. Brush with the remaining beaten egg yolk and sprinkle with the crumble. Bake for 20-25 minutes, or until golden.
Meanwhile, for the custard, put the remaining flour, sugar and egg yolks and the seeds from the vanilla pod in a large heatproof bowl. Whisk to combine.
Set a saucepan with the milk over a medium heat and bring to the boil. Gradually whisk the hot milk into the egg mixture, then return to the pan and set over a medium-low heat. Cook for 3-5 minutes, stirring continuously, until the custard has thickened.