Apple And Cinnamon Puff Pastry Rolls
Apple And Cinnamon Puff Pastry Rolls
This is an easy and simple dish to make, especially if you use ready-made Puff Pastry, stocked by most supermarkets. To be honest, I can’t remember the last time I made the pastry myself, much simpler to buy one. Sorry, forgot to take picture of stewing apples!
Serves 6-8
Ingredients
- 350 packet of ready rolled Puff pastry, sometimes called Puff Sheet, thawed (you can make your own Puff Pastry or buy an unrolled one and roll it out.
- 5-6 apples
- 2 tbsp. brown sugar, adjust to taste and depending upon how sweet/tart* your apples are
- 1/2 tsp. cinnamon powder
- A handful of raisins
- 2-3 tbsp. water
- 1 small egg
- A little plain flour for dusting
- Custard or vanilla ice-cream to serve
- *If your apples are very sweet, you should add juice of 1/2-1 lemon. The apples should be sweet and sour, not just sweet.
Instructions
- Line a baking tray with parchment paper or silicone sheet.
- Peel, core and chop apples.
- Place apples, cinnamon powder, sugar, raisins and 2 tablespoonful of water in a pan in a saucepan. Cook over medium heat, stirring from time to time, until apples are soft, but no liquid remains. Do not stir too much, you do not want an apple paste. Some texture of apple chunks is good.
- Remove from heat and let it cool to room temperature. Do not use hot mixture on pastry.
- Preheat the oven to 200C/400F/Gas Mark6.
- Lightly whisk 1 egg in a small bowl. This will be your egg wash to stick pastry edges together.
- Spread out the puff pastry sheet on a lightly floured, clean surface. If like me, you don’t want too thick a layer of puff pastry, roll it a bit more, to make it slightly thinner. The pastry should be about 1 ft x 6 inches or 30 cm x 15 cm. approximately.
- Spoon the apple mixture in the middle of the pastry.
- Fold one edge over and brush it with a thin layer of your egg wash.
- Fold the second layer on top and press gently to seal.
- Gently transfer to the baking sheet, using a flat spatula to lift it up.
- Make a few oblique cuts in the pastry with a sharp knife for steam to escape.
- Cover the baking sheet with plastic wrap and refrigerate for 15 to 30 minutes to firm slightly.
- Bake at 200C/400F/Gas Mark 6 for 20-30 minutes, until the pastry looks golden brown and crisp
- Transfer to a chopping board and slice into required size portions. Serve warm, with vanilla custard or a scoop of ice-cream.
- You can cut the roll into small portions before baking or even make triangular turnovers, if you prefer.
Notes
- If packing for a picnic, wrap in individual pieces of clear film, otherwise pastry crumbles.