Ingredients
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400g can pie apple, drained
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125g fresh blueberries
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1/2 teaspoon ground cinnamon
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2 1/2 tablespoons caster sugar
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2 sheets frozen ready-rolled puff pastry, halved
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2 tablespoons almond meal (ground almonds)
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1 egg, lightly beaten
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Icing sugar mixture, to serve
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Whipped cream, to serve
Method
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1Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine apple, blueberries, cinnamon and 2 tablespoons sugar in a bowl.
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2Place 2 pastry pieces 5cm apart on prepared tray. Sprinkle each with half the almond meal, allowing a 1.5cm border around edges. Divide apple mixture between pastry pieces.
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3Roll out 1 remaining pastry piece until 1cm longer on all sides. Carefully fold in half lengthways. Using a small sharp knife, cut 6cm-long slits along folded edge, 1.5cm apart. Unfold pastry. Place over 1 pastry piece. Press edges to seal. Brush with egg. Sprinkle with half the remaining sugar. Repeat with remaining pastry piece, egg and remaining sugar.
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4Bake for 20 to 25 minutes or until golden and puffed. Dust with icing sugar. Serve with cream.
Source: taste.com.au
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