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Puff pastry Catherine wheels
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125g plain flour
100g Country Life Butter, chilled
1 red apple, grated
3-4 tbsp Nestlé Carnation Caramel
25g pecans, finely chopped
1. Preheat the oven to 200°C, gas mark 6. Grease 2 baking trays.
2. Place the flour and salt in a bowl, cut the butter into small cubes
and toss in the flour until coated. Using a round-bladed knife, stir in 80-100ml water to form a dough, keeping the butter cubes as whole as possible. Wrap in clingfilm and chill for 20 minutes.
3. Roll out on a floured surface to a rough 28 x 16cm rectangle. Fold the bottom third up to the centre, then fold the top section over, like an envelope. Chill for 20 minutes. Repeat the process 3 more times before finally rolling out to a 30 x 18cm rectangle.
4. Squeeze most of the juice from the grated apple. Spread the pastry with 2 tbsp caramel and scatter over the apple and pecans. Roll up from one long side and cut into 16 slices. Place the wheels on the trays and bake for 15-20 minutes until golden. Brush with the remaining caramel while still hot.
Typical values per serving:
This recipe was first published in November 2015.