- 1 quantity puff pastry
- 1 egg yolk, whisked with 1½ tablespoons water
- 55 g (2 oz/¼ cup) coffee crystals or raw (demerara) sugar
- 3 large granny smith apples, peeled and cut into small pieces
- 130 g (4½ oz/¾ cup) raisins
- 75 g (2¾ oz/⅓ cup) caster (superfine) sugar
- 1 teaspoon ground cinnamon
1. To make the filling, put all the ingredients in a saucepan and add 60 ml (2 fl oz/¼ cup) water. Cover the pan tightly and cook over medium heat for 8–10 minutes or until the apple is soft. Remove the lid and cook for a further 3–4 minutes or until the excess liquid has evaporated. Remove from the heat and set aside to cool.
2. Use a rolling pin to roll out the pastry on a lightly floured work surface to a rectangle, about 24 x 36 cm (9½ x 14¼ inches). Use a lightly floured round 12 cm (4½ inch) pastry cutter or saucer of the same size to cut out 6 rounds. Working with one round at a time, roll out to an oval, about 20 cm (8 inches) long and 12 cm (4½ inches) wide, taking care not to stretch the dough or the pastry will shrink. Transfer to a tray and refrigerate for 30 minutes.
3. Preheat the oven to 200°C (400°F/Gas 6). Working with one oval at a time, brush the edges lightly with the egg wash. Divide the filling among the ovals, placing it over half of each oval and leaving a 1 cm (½ inch) border. Fold the uncovered pastry over the filling, pressing the edges together gently to seal. Do not crimp or fold, as this will prevent the pastry puffing up properly around the edges. Brush each pastry with egg wash and sprinkle with the coffee crystals. Make two small slashes on top of each pastry using the tip of a small sharp knife, then transfer to a lightly greased tray. Bake for 20 minutes or until puffed and golden. Transfer to a wire rack to cool to room temperature.
- Main Ingredients - Apple
- Course - Dessert, Snacks
- Occasion - Morning/Afternoon Tea, Children's Party