- 1 sheet Careme Butter Puff Pastry, defrosted
- 3 large firm apples, peeled, cored and diced into small chunks
- 2tspns nutmeg
- 2tspns cinnamon
- 2tspns mixed spice
- 1/4 cup brown sugar
- zest one lemon
- 1tblspn cornflour
- 30gm salted butter
- Zest of one lemon
- 1 egg yolk for egg wash
Preheat oven to 190C
Place chopped apples in a medium frypan over medium heat with the spices, sugar, lemon zest and butter.
Occasionally stirring, bring mixture to a boil allowing filling to thicken, about 5 minutes.
When mixture has thickened remove from the heat and allow to cool.
Cut six equal circles out of the sheet of pastry, approx 15cms in diameter.
Add a splash of water to the egg yolk and whisk lightly to form an egg wash. Using a pastry brush, brush the edges of the cut pastry circles.
Spoon the mixture evenly into one half of of each circle making sure it doesn’t go over the egg washed edges.
Pull the other half of the circles over and press the edges down onto the egg washed edge. Press firmly with your fingers. Crimp the edges together using your fingers or crimp with fork prongs.
Place the half circles flat onto a lined baking tray and using a sharp knife lightly score a pattern into the top surface making sure you do not cut through the pastry.
Brush the top surface of each filled pastry circle with the remaining egg wash.
Place into the oven and bake for approx 20 – 25mins until the pastry is golden brown. If the top of the pastry is getting too brown before the rest is cooked, cover lightly with alfoil and continue baking.
Remove from oven and serve warm with cream or icecream.
By: Chrissy Rob