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Ingredients
50g butter, softened, plus extra for greasing
320g pack ready-rolled all butter puff pastry sheet
1 large Braeburn apple
½ lemon, juice
70g light brown soft sugar
½ tsp cinnamon
Plain flour, for dusting
Method
Preheat the oven to 180ºC, gas mark 4 and
lightly butter 6 holes of a muffin tin. Remove
the pastry from the fridge.
Cut the apple in ½ and use a teaspoon or
melon baller to remove the core. Slice as thinly
as you can and put the slices in a medium
bowl. Squeeze over the lemon juice and
add 100ml water. Cover with a plate and
microwave on high for 2 minutes, until
softened slightly. Drain, discarding the liquid.
Beat together the butter, brown sugar and
cinnamon in a small bowl to create a paste.
Unroll the puff pastry sheet, remove the paper
and dust lightly with plain flour. If needed, use
a rolling pin to roll the sheet out further until
it measures at least 36cm in length. Divide
widthways into 6 x 6cm strips.
Spread each strip with the brown sugar
cinnamon paste. Taking one strip, arrange the
apple slices in an overlapping line along one edge, skin facing outwards. Fold the pastry
in ½ lengthways, so it tucks in and secures
the apple slices. Roll gently from one edge to
create a spiral, then place into the muffin tin. It
should fit snugly. Repeat the process with the
remaining pastry strips and apple slices.
Bake for 40-45 minutes, until the pastry is
crisp and golden. If the apple browns too
quickly, cover with a layer of foil halfway
through. Cool slightly in the tin, then remove
carefully. Don’t leave them in the tin for too
long or they may stick. Best enjoyed warm.
Cook’s tip
These are best eaten fresh out of the oven, but if you freeze them before baking (in the muffin tin) you can just cook the ones you’re ready to eat. They take 55 minutes to bake from frozen.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,420kJ/ 340kcals
Fat
20g
Saturated Fat
13g
Carbohydrates
36g
Sugars
16g
Fibre
1.2g
Protein
3.5g
Salt
0.5g
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