Caramelised Apple and Raisin Pastries
Photography Claire Aldous .
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.
INGREDIENTS
1 sheet pre-rolled butter puff pastry*
caster sugar for sprinkling
Filling
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
METHOD
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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.