This recipe is best with
- 3 red apples (350g) - skin, core and chop finely
- 70g castor sugar
- 1/3 cup water
- 2cm piece cinnamon stick
- 1 tbsp lemon juice
- 1/2 tbsp butter
- 1/4 tsp flour, to thicken
- Sweet short-crust pastry:
- 200g plain flour
- 60g castor sugar
- Pinch of salt
- 150g chilled butter - cube
- 100ml or 7tbsp ice-cold water
- Squeeze of lemon juice
- Cook apples in water and sugar in a heavy-based saucepan. Simmer until apples turn soft.
- Add cinnamon stick, lemon juice and butter and continue to cook until mixture reaches the right consistency (can sift in flour to thicken further).
- Dish out to cool. If you prefer a smooth filling, puree the cooked filling.
- Sift flour and salt into a mixing bowl, add sugar to combine.
- Add butter and, using your fingertips, quickly and lightly rub the butter until mixture resembles fine breadcrumbs.
- Make a well in the centre of the flour mixture, stir in water and lemon juice and work together until a fairly stiff dough is formed.
- Try not to break up the pieces of fat or butter too much.
- Form the pastry into a ball. If it is slightly sticky, add a little more flour.
- Wrap the pastry with cling film and chill in the refrigerator for at least 30 minutes before using.
- Cut the pastry in two.
- On a lightly floured surface roll out into a sheet of 2mm thickness.
- Cut out 10cm x 6cm rectangles.
- Spread about 1 1/4 to 2 tbsp of the apple filling on each rectangle.
- Damp the edges and close up with another piece of rectangle.
- Press the edges together well to seal.
- Use a fork and press down on the edge of the pastry to form a decorative pattern.
- With the pointed edge of the knife make a small steam vent on top of each pastry.
- Place puffs on trays lined with parchment paper and chill for 10 minutes.
- Glaze the puffs with beaten egg and bake in a preheated oven at 200 °c for 15 minutes or until they turn golden brown.
To make the filling:
To make the pastry:
To make the puffs: