I recently shared this recipe on a segment of Ramadan Whisk with Radio 786. If you would like to listen, click play here:

 

INGREDIENTS:

• 1 x roll puff pastry (I use Today Puff)
• 2 Apples
• Cinnamon for sprinkling
• Brown sugar
• Lemon Juice
• Egg or milk for egg wash

METHOD:

1. Make sure the puff pastry is defrosted before working with it.
2. 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).
3. 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!
4. 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.
5. Fold over the over half of pastry and secure the edges with your fingers by pressing down. Crimp the edges with a fork.
6. Brush with beaten egg or milk and sprinkle with more brown sugar.
7. 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.
8. Serve with ice cream, dessert cream, fresh cream or eat them plain.