Another gorgeous way to use puff pastry. These are deliciously moreish, sweet and spicy, and just perfect with a cup of coffee.
- Yield: 6 Pastries
- 3 small eating apples, peeled, cored and cut into 1 cm (½in) chunks
- 3½ oz (100 g) caster or granulated sugar
- 1½ oz (40 g) raisins
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 9 oz (250 g) puff pastry
- 1 egg, beaten
- 3 tsp demerara sugar
How to Make It
- Preheat the oven to 220°C (425°F), Gas mark 7. Line a baking tray with baking parchment.
- First, prepare the spiced apple filling. Place the apples in a saucepan with the sugar, raisins, spices and 3 tablespoons water. Cover and cook for about 10 minutes until the apples are soft. Take the lid off and cook, uncovered, for another 1–2 minutes until there’s no liquid left in the pan. Tip the mixture onto a plate and allow to cool.
- Roll the pastry into a rectangle about 35 x 25 cm (14 x 10 in). The pastry should be about 3 mm (⅛in) thick. Trim the edges of the pastry (not too much, as this will be discarded) and cut the pastry into six squares.
- Divide the spiced apple mixture among the six squares, placing it in the centre of the squares. With each one, fold in each of the four corners so that they almost meet in the middle. Brush the tops with beaten egg, then sprinkle with demerara sugar.
- Lift the pastries carefully onto the prepared tray and bake for 10–12 minutes until golden and crisp. Allow to cool slightly before eating.