If you are feeling particularly creative then go ahead and make your own puff pastry. I however, decided to use the ready made stuff. It really does make this dessert much simpler. You can compensate by making your own toffee sauce, like I did, or again you can pick up some ready made sauce.
You can use any dessert apple but I used Pink Lady, because it is firm, sweet and juicy. I chose to leave the skin on as the beautiful pink red skin looked pretty, but you can peel your apples too if you prefer.
Ingredients:
- 225g ready made puff pastry
- 2-3 firm apples, halved and cored.
- 1 egg, beaten
- 40g caster sugar
- ½ teaspoon cinnamon
- Pre-heat oven to 200 C / 400 F / Gas 6
- Draw yourself an apple template, slightly larger than the apples you are using, on some greaseproof paper and cut out.
- Using a sharp knife, cut around the template until you have all the apple shapes cut out. You should be able to make at least 8
- Mix together the sugar and cinnamon and set aside
- Take a half an apple, and slice if very thinly.
- Starting at the outsides, lay the slices moving inwards.
- Use smaller slices or trim some down for the centre.
- Brush with egg, then sprinkle generously with the cinnamon sugar.
- Bake for 11-12 minutes until the pastry is puffed up and top is crunchy and golden brown
- Put 50g of caster sugar in a pan with 1 tablespoon of water.
- Heat gently until the sugar dissolves
- Turn the heat up and boil until it goes golden and begins to caramelise. Swirl the pan to prevent burning but do not stir - this will form sugar crystals and make your sauce gritty.
- Once it starts to caramelise, take it off the heat and whisk in a 140ml double cream until smooth.
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