Cheese-and-apple turnovers baked for the celebration of the 7th Century St Wilfred of Ripon on or around the 7th August.

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Wilfra Cakes

12oz shortcrust pastry
1lb peeled and thinly sliced cooking apples
3oz demerara sugar
3oz grated Wensleydale Cheese

Line a well greased swiss roll tin with 2/3 of the pastry, fill with the sliced apple and sprinkle with the sugar and the cheese. Cover with the rest of the pastry and seal the edges. Bake at 180c for about 40 minutes. When cold cut into squares and serve.


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Wilfra Apple Cake

3 cooking apples, peeled, cored and sliced
2 tbsp water
4oz/110g granulated sugar
1 lb/450g rich shortcrust pastry
4oz/110g Wensleydale cheese, sliced
2 tsp caster sugar

Heat oven to 375F/190C/gas mark 5. Grease a 12in x 8in (30cm x 20cm) Swiss roll tin. Cook the apples with water and sugar until soft. Strain and cool.

Roll out half the pastry to make a rectangle and line the tin. Layer with apples and cheese. Roll out the remaining pastry and place on top to cover the pie. Seal the edges, leaving two steam holes in the centre. Bake for 35 minutes until golden. Remove from the oven and sprinkle with caster sugar. Serve warm with cream or custard.