Ingredients
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4 small granny smith apples, peeled, cored, chopped
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1/3 cup caster sugar
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1 tablespoon lemon juice
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1/2 teaspoon ground cinnamon
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1 tablespoon cornflour
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2 sheets frozen ready-rolled shortcrust pastry, partially thawed
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1 egg, lightly beaten
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2 teaspoons demerara sugar
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Thickened cream, to serve
Method
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1Place apple, caster sugar, lemon juice, cinnamon and 2 tablespoons cold water in a saucepan over medium-high heat. Cook for 4 minutes or until apple has softened. Combine cornflour and 1 tablespoon cold water in a bowl. Add to apple mixture. Bring to the boil. Remove from heat. Cool.
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2Preheat oven to 180°C/160°C fan-forced. Lightly grease 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan. Using a 13cm round cutter, cut 4 rounds from pastry. Using a 9cm round cutter, cut 4 rounds from remaining pastry.
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3Line holes with larger pastry rounds. Fill with apple mixture. Brush edges with egg. Top with smaller pastry rounds. Brush with egg. Sprinkle with demerara sugar (if freezing, see note).
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4Bake for 35 minutes or until golden and heated through. Stand for 10 minutes. Serve.
Source: taste.com.au
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