Apple and Boysenberry Turnovers

Makes 8

INGREDIENTS

4 x Farrah’s Apple & Cinnamon Wraps
1 can of boysenberries
1 can of diced apple
1 Tbsp cornflour
2 tsp sugar
2 eggs, whisked
1 cup of plain yoghurt to serve

METHOD

Preheat oven to 200°C fan bake. Line a baking tray with baking paper.

Place a sieve over a pot and drain the boysenberries and apples. Once drained, place in a bowl and add cornflour. Mix until all the cornflour has dissolved.

Next add the sugar and mix to combine.

Lay out 4 Farrah’s Apple & Cinnamon wraps and cut them in half. Brush with beaten egg.

Spoon 2 - 3 tablespoons of the fruit into the centre of the cut wrap. Fold one side of the wrap over and press around the filling to stick it down. Do the same with the other side to form a triangle parcel. Reserve one tablespoon of the fruit mix for serving.

Flip the parcel over so the fold is on the bottom. Brush with egg and sprinkle with sugar. Poke a few holes in the top so the steam can escape. Bake for 15 - 20 minutes or until golden and brown. Allow to cool.

With the remaining fruit, fold it through the plain yoghurt to serve alongside the turnovers.