At this time of year, apples are in abundance, especially in our little village. You can barely pass a house without there being a crate outside the gate, with a sign saying, ‘help yourselves!’, and I just cannot resist.
We’re trying to slim down what we have in our utility and fridge, so we can make the space work better, so I’ve been trying not to buy too much and get creative with what we’ve got, which is how I ended up making these!
There’s really not much to it and I definitely think you can be creative with what you use because there’s not much that doesn’t go well with puff pastry. Add your own twists and quirks to make it whatever you fancy and be sure to tag me in your Instagram posts @Ace1abi, if you make any!
Ingredients:
– 2 small apples, chopped into small pieces (I used russets, but you could use any and if you use cooking apples, you’ll need to add some sugar)
– Lemon juice – just a squeeze to stop the apple turning brown
– 1 tsp of cinnamon
– Two rolls of puff pastry
– Salted caramel (I used Bonne Maman)
– Demerara sugar
-Salt flakes (optional)
– 1 egg (to be used as an egg wash to glaze the pastry)
Instructions:
Pre-heat the oven to 190C fan.
Add your chopped apples into a bowl, add the lemon juice and then the cinnamon. This was the perfect amount for me as I find cinnamon can be overpowering, but you can always add more if you like – it’s up to you!
Unroll the two lots of puff pastry and use a glass or cookie cutters to make as many circles as you can. One roll will be the base, the other will be the topping.
In the middle of your base pastry circles, add some of the apple mix, ensuring that you leave plenty of space around the edge. Then add around 1/2 teaspoon of salted caramel. You could use chocolate chunks instead or caramel covered chocolate would be nice! If you’d like to, this is where you can add a few salt flakes, but I didn’t use any in mine.
Take the circle tops and gently press them over, using a fork to seal around the edges. Use some of the leftover pastry to bridge any gaps as you don’t want any of that gorgeous caramel escaping.
Brush the beaten egg over the sealed apple puffs and use a fork to create an air pocket at the top. Finally, sprinkle over some demerara sugar for a gorgeous sweet crunch.
Pop into the oven for about 20-25 minutes until they’re golden brown and leave to cool ever so slightly before tucking in!
Enjoy!
A xx
Abi in the Garden 