Friday, 21 September 2007

Mini Apple Pastries

Step 1

Step 2

Step 3

This pastries can be made and baked the day before and reheat uncovered in a moderate oven for 10 minutes, if desired. However, I like them baked just before serving. Prepare pastries in the morning, cover, refrigerate until ready to cook.
  • 1 large Granny Smith apple, peeled, finely chopped
  • 1 tsp lemon juice
  • 1 tbsp apricot jam
  • 2 tbsp ground almonds
  • 1 tbsp plain flour
  • 1/4 tsp cinnamon powder
  • 2 tsp butter
  • 1 sheet ready-rolled puff pastry
  • some icing sugar for dusting


Combine apples with lemon juice and jam. In another bowl, combine almonds, flour and cinnamon, rub in butter, combine with the apple mixture.

Cut pastry into 4 even-sized squares. Place apple mixture along centre of each square. Make 8-10 cuts in the pastry on either side of the apple mixture. (Refer step 1)

Use the top and bottom strips of the pastry to enclose filling, divide remaining strips of pastry in half lenghtwise. (Refer step 2)

Place strips of pastry across filling in a criss-cross fashion. (Refer step 3)

Place on lightly greased oven tray, brush with milk and bake in oven at 180 degree Celsius for 25-30 minutes or until golden brown. Dust with icing sugar, serve warm with cream.

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