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.
1 sheet pre-rolled butter puff pastry*
caster sugar for sprinkling
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
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.