Caramelised Apple and Raisin Pastries
Photography Claire Aldous .
Whip up a wicked weekend treat with these crispy caramelised pastries. Quick to make and cook, you can vary the filling by using dried apricots, figs or dates and adding orange or lemon zest.
INGREDIENTS
1 sheet pre-rolled butter puff pastry*
caster sugar for sprinkling
Filling
50 grams butter, very soft but not melted
¼ cup brown sugar (I used Billingtons' Light Muscovado)
¾ teaspoon ground cinnamon
¼ cup raisins, finely chopped
¼ cup roasted walnuts or any other nut, finely chopped
⅓ cup peeled, finely diced apple, optional
METHOD
Preheat the oven to 180°C.
Filling: Place all of the ingredients except the apple, in a bowl and stir together until well combined.
Spread the filling over the pastry, taking it right to the edges. Sprinkle over the apple then gently press into the butter mixture.
Roll up into a tube then cut each one into 8 pieces.
Place cut side up on a baking paper lined tray sprinkle the tops with a pinch of sugar.
Bake for about 20 minutes until puffed and golden and well caramelised, turning the tray for even browning.
Best served warm or at room temperature on the day of baking. Makes 8.
*Pantry note: I always keep a packet of frozen butter puff pastry sheets in my freezer for whipping up quick sweet and savory recipes. The sheets are 25cm x 25cm.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.