My mum made puff pastry salmon for her and her partner for dinner today and forgot to put the rest of the puff pastry back in the freezer, so I decided to use it to make a dessert.
I found the recipe HERE, but I have written it again with metric measurement for those that prefer that, like myself.
Ingredients:
481 grams puff pastry
340 grams apples (two medium sized ones)
43 grams brown sugar
2 tsp flour
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1 egg (beaten)
Thaw puff pastry according to instructions on package.
Peel, core and chop apples up coarsely.
Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg. I just juiced half a lemon and used all the juice from it, which was a lot more than the recipe states, but it made them very nice and fresh, and not too sweet.
Heat oven to 175 C
Flour surface lightly and cut pastry sheets into nine 8x8cm squares. I had 3 puff pastry sheets and managed to cut them into 12 squares, roughly the same size.
Place approximately 4 tbs apple mixture on each of half of the squares and brush edge with beaten egg. I didn't measure, just distributed it on 6 fairly evenly.
Place second pastry square on the top of the already filled pastry to form a pocket.
Press down border with fingers to seal and then press with fork to decorate the edges. It's the first time I've made anything with puff pastry, so I managed to tear them a little bit, but I think they turned out quite nice for the first time.
Make a 3cm L shape incision into each pie and fold back the pastry flap.
Place on un-greased cookie sheet and give each one an egg wash.
Bake for approximately 20 minutes or until golden.
They might not look very pretty, but they tasted lovely.
I found the recipe HERE, but I have written it again with metric measurement for those that prefer that, like myself.
Ingredients:
481 grams puff pastry
340 grams apples (two medium sized ones)
43 grams brown sugar
2 tsp flour
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1 egg (beaten)
Thaw puff pastry according to instructions on package.
Peel, core and chop apples up coarsely.
Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg. I just juiced half a lemon and used all the juice from it, which was a lot more than the recipe states, but it made them very nice and fresh, and not too sweet.
Flour surface lightly and cut pastry sheets into nine 8x8cm squares. I had 3 puff pastry sheets and managed to cut them into 12 squares, roughly the same size.
Place approximately 4 tbs apple mixture on each of half of the squares and brush edge with beaten egg. I didn't measure, just distributed it on 6 fairly evenly.
Press down border with fingers to seal and then press with fork to decorate the edges. It's the first time I've made anything with puff pastry, so I managed to tear them a little bit, but I think they turned out quite nice for the first time.
Make a 3cm L shape incision into each pie and fold back the pastry flap.
Bake for approximately 20 minutes or until golden.
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