Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 2 sheets puff pastry
- 4 red gala apples
- 160g butter, softened
- 6 tablespoons Muscovado sugar, plus extra for sprinkling
- 2 teaspoons cinnamon
- Vanilla bean ice cream, to serve
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Method
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1Preheat your oven to 160°C / 320°F / Gas Mark 3
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2Remove the puff pastry from the fridge and lightly dust your work surface with flour. Roll out each pastry sheet to 3mm thickness and into a square measuring approximately 28cm by 28cm. Cut each square in half vertically, then chill on a baking sheet in the fridge.
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3To make the Cinnamon Butter: in a bowl, mix the softened butter, cinnamon, and muscovado sugar until well combined. Core the apples and thinly slice (about 5mm) then cut each slice in half. Place the slices in a microwave-safe bowl, half-filled with water, and microwave for 2 minutes until just softened. Drain and pat dry.
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4Lightly grease each Le Creuset Pumpkin 350ml Mini Cocotte. Remove the pastry strips from the fridge and spread a thin layer of cinnamon sugar butter over each strip, leaving a small border of pastry without butter.
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5Arrange the apple slices along the top edge of each strip, overlapping slightly. Fold the bottom half of the pastry over like a book. Fold each pastry strip back and forth in a zig-zag motion, layering the pastry over itself while keeping the apple slices exposed at the edges.
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6Place two folded pastry strips into each greased Mini Cocotte, ensuring the layers are visible and well-formed.
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7Sprinkle a little extra muscovado sugar over each pastry and bake in a preheated oven at 160°C (350°F) for 1 hour or until golden brown and crisp and baked through. If the pastry becomes too dark, cover with tin foil until baked through. Serve warm with vanilla bean ice cream.
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