Nigel Slater’s Recipe for Apple Raisin Pastries | Dessert



Set the oven to 220°C/thermostat 8. Line a baking sheet with parchment paper. Peel and core 750g of apples, then roughly chop them. Place the pieces in a medium deep saucepan with 2 tablespoons of water. Bring them to a boil, then lower the heat and cook over medium heat for 10 to 15 minutes, until frothy. Stir them regularly so they don’t stick. Add 75g of sultanashalf a teaspoon of mixed spices and half a teaspoon of ground cinnamon and let cool.

Roll 320g of puff Pastry shop into a rectangle of 36 x 25 cm. Turn so the longer edge is facing you. Spread the apple and spice mixture over the dough, leaving a 3cm rim of bare dough around the edges.

Brush the edges with beaten Egg, then roll the dough from right to left, pressing firmly on the basted edges to seal, then cut the roll into 12 equal slices. Carefully lay each slice on the baking sheet, cut side up, then brush the dough lightly with a little more beaten egg. Bake the pastries for 15 minutes, until risen and golden, then remove from the oven.

Brush them with 4 tablespoons of Maple syrupsprinkle a teaspoon of poppy seeds and return to the oven for 7 minutes until golden brown, then transfer the pastries to a cooling rack and let rest for 10 minutes before serving. To be eaten hot or cold, with or without cream. Makes 12 thin pastries

Make sure the apples are firm and cool before spreading them on the dough. Hot, juicy apples will make the job of rolling difficult.

You can leave the pastries, sliced ​​and ready to bake, in the refrigerator until ready. They will keep for several hours.

This article was modified on November 4, 2021 because an earlier version failed to specify the type of pastry to use. It’s puff pastry.

Follow Nigel on Twitter @NigelSlater


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