Maple Turnovers

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine the flour, cold butter, and ice water. Mix until the dough comes together in a ball.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour.

3. 3

   Divide the dough into two equal pieces. Roll each piece into a thin sheet, about 3mm thick.

   Tip: Use a rolling pin to achieve an even thickness.

4. 4

   In a small bowl, whisk together the maple syrup, granulated sugar, egg, salt, and ground cinnamon.

   Tip: This filling is quite sticky, so be careful not to overmix.

5. 5

   Place one of the dough sheets on a flat surface. Spoon the maple filling onto one half of the dough, leaving a 1cm border around the edges.

   Tip: Don't overfill the dough, as it will puff up during baking.

6. 6

   Fold the other half of the dough over the filling, pressing the edges to seal. Use a fork to crimp the edges.

   Tip: Make sure the seal is tight to prevent the filling from spilling out.

7. 7

   Brush the tops of the turnovers with the melted butter.

8. 8

   Bake the turnovers for 15-20 minutes, or until golden brown.

   Tip: Use a pastry brush to apply a little extra butter to the tops for extra shine.

9. 9

   Let the turnovers cool for 5 minutes before serving.

   Tip: Serve warm or at room temperature, dust with powdered sugar if desired.