I hope everyone had a wonderful Christmas but after the excesses of all the Christmas food I wanted to bring you an easy delicious comforting snack that wasn’t overly rich.
So easy to make
For anyone who is new around these parts, I am all for making life easier. A lot of the time I use ready-made pastry, especially filo or puff pastry. It’s quicker, far easier and I think in many ways just as cheap.
And using ready-made pastry makes these treats so quick and easy to make. So if you are looking for a treat to warm you up after being out in the wintry cold, then look no further.
I make these quite often at home and all year round. Depending on the season I use Bramley apples these are the apples I have used for this recipe today. Bramley apples are a cooking apple that when cooked go fluffy and soft. But during the spring and summer I use dessert apples and they are just as lovely.
This recipe calls for 4 tablespoons of sugar in the apple filling, that is based on using cooking apples, if you are using dessert apples you may want to half the sugar, as they can be a lot sweeter than baking apples.
To be a little extra decedent I poured a generous spoonful of salted caramel sauce over the top of these as I served them. These beauties don’t need it, but go on treat yourself 😀
I used my homemade salted caramel sauce, but shop bought works just as well here. During the autumn I also add a little cinnamon to the mix and I have also added a few blackberries now and again 🙂
Warm or Cold
These are lovely when not long out of the oven, the pastry is still super flaky and the apple is so warming. In the winter I like to prep them before I go out then when I return all I need to do is pop them in the oven for 20 minutes and hey presto I have a lovely warming treat.
But these will keep for a day or two in an airtight tin, if you want to enjoy one the next day. Unless you have Mr. Bake Then Eat living in your house then you are lucky if they will last the day!
Quick, easy and delicious what more could you want in a treat?
- 120 millilitres water, (1/2 cup)
- a squeeze lemon juice
- 3 medium bramley cooking apples, dessert apples can be used
- 4 tablespoons granulated sugar
- ½ tablespoon cornflour (cornstarch)
- 1 tablespoon water
- 320 gram packet of puff pastry
- a splash milk
- 3 tablespoons course sugar, optional
- 6 tablespoons salted caramel sauce, optional
- Add the water and lemon juice to a medium sized pan and give it a little stir.
- Take your apples and peel, core and dice them up quite small and quickly add them to the water and lemon mix to stop them browning.
- Take your pastry out of the fridge for use in about 10 minutes.
- Sprinkle the sugar over your fruit and place the pan over a medium high heat and bring to the boil.
- Reduce the heat and simmer for about 10 minutes. You want your fruit to soften and start to break down a little but still retain most of its shape.
- Get your cornflour and mix it with the tablespoon of water in a little cup and add it to the fruit mix. It’s important to mix the cornflour with water before adding it to your fruit otherwise it will never mix in properly and you will end up with a lumpy white mess!!!
- It will only take a few seconds to thicken so take it off the heat and put it to one side while you prep your pastry.
- Preheat your oven to 200C / 400F / Gas mark 6.
- Take your pastry out of its packaging and roll it out slightly and cut it into 6 squares. I found that if I measured my squares to 7.5 inches I got 6 perfectly out of my sheet and the turnovers were the perfect size. But make them as big or as small as you like, just remember to adjust baking times if you change the size.
- Add 2 to 3 tablespoons of your apple filling to the middle of each pastry square, brush a little milk along the edges fold over and pinch the edges with a pastry crimper if you have one or use a folk. Brush the top with a little more milk and sprinkle with course sugar if using.
- Repeat until you have filled all 6 squares place them on a baking sheet and bake for 20 minutes a little less if you have a fast oven.
- Remove from the oven, cool on a baking sheet for 10 minutes then tuck in and enjoy.