I recently shared this recipe on a segment of Ramadan Whisk with Radio 786. If you would like to listen, click play here:
- 1 x roll puff pastry (I use Today Puff)
- 2 Apples
- Cinnamon for sprinkling
- Brown sugar
- Lemon Juice
- Egg or milk for egg wash
- Make sure the puff pastry is defrosted before working with it.
- Unroll the puff pastry and cut in half lengthways. Then cut into 4 along the width making 8 pieces in total (half, then half of each half).
- Slice the apples as thin as you can. One apple will make 4 individual pies. Drizzle lemon juice generously over the apple pieces while you cut the rest up so it doesn’t oxidise. Do this in a separate bowl and not on the pastry!
- Place the apples on half of each piece of puff pastry, fanning them out slightly. Sprinkle with brown sugar and cinnamon, as much as you want.
- Fold over the over half of pastry and secure the edges with your fingers by pressing down. Crimp the edges with a fork.
- Brush with beaten egg or milk and sprinkle with more brown sugar.
- Make a cross in the top of the apple so steam can escape and bake at 180°C – 200°C for 20 – 30 minutes or until nicely golden brown.
- Serve with ice cream, dessert cream, fresh cream or eat them plain.