These pastries may look difficult to make, but I promise that they are super easy to whip up and taste divine! Served with cream, these pies make a delicious sweet selection for breakfast, lunch or dinner.
Prep time: 40 minutes
Cook time: 35 minutes
- 2 x apples, halved, cored and thinly sliced
- 2 tbsp caster sugar
- 2 tsp lemon juice
- 3 sheets of frozen puff pastry, partially thawed
- 1/2 cup raspberry jam
- 1/2 tsp ground cinnamon
- 20g butter, melted
- 1 tbsp icing sugar
- Whipped cream to serve
- Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
- Place apple, sugar, juice and 1/3 cup water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until apple is just tender. Using a slotted spoon, transfer apple to a bowl. Set aside for 5 minutes to cool.
- Cut each sheet of pastry into 4 equal strips. Place 1 strip of pastry on a flat surface, with 1 long edge closest to you. Spread with 2 teaspoons jam. Sprinkle with a little of the cinnamon. Arrange a few apple slices, skin-edge up, overlapping slightly, with tops of apple overhanging at top edge of pastry. Fold bottom edge of pastry over the apple, leaving the tops exposed. Working from 1 short edge, roll up pastry to form a scroll. Place, apple-side up, into hole of prepared pan. Repeat with remaining pastry strips, jam, cinnamon and apple slices.
- Brush pies with butter. Bake for 25 to 30 minutes or until pastry is golden and puffed. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack. Stand for 10 minutes. Dust with icing sugar. Serve pies warm or cold with whipped cream.