| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 6 Granny Smith Apple
- 2 tablespoons Water
- 2 sheets Puff Pastry
- 2 tablespoons Cream
- 1 tablespoon Caster Sugar
- Icing Sugar from a shaker
Ingredients
| |
Instructions
- Preheat the oven to 230C. Peel 2 apples and cut each into 8 pieces. Remove the core, place in a saucepan with the water, and cover and cook until tender. Mash and allow to cool.
- Roll out the pastry to 2 mm thick and cut into 8 squares of roughly 10 cm. Place pastry squares on an oven tray and prick each square with a fork to prevent shrinkage. Refrigerate. Peel and halve the remaining apples, remove the core and cut apples into 2 mm-thick slices.
- Remove the pastry from the fridge. Stir the cream into the apple puree. Spread a layer of the puree over the pastry to within 1 cm of the edge. Starting from the outside, arrange and overlap the apple slices on the pastry. Sprinkle caster sugar on top and bake for 15-20 minutes, or until the pastry is golden brown and crisp, and the edges of the apple are lightly browned. The base of the pastry should also be dry and lightly browned.
- Dust with icing sugar and serve hot or cold.
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