So after watching the latest bake off and then watching another season, I really wanted to try baking something. At first, I thought mmm cake! but then thought, am I really going to eat a whole cake? (without feeling sick) So I opted for apples and pastry. I definitely prefer savoury than sweet and I love apple crumble, apple tart, apple anything really, so here’s what I got out of one pastry sheet:
- 1 flat apple tart
- 2 apple roses
- 1 apple plait (which unfortunately unraveled during baking)
If you’d like to give these easy bakes a try, here’s what you’ll need to make the selection of apple bakes:
- 4 apples (preferably cooking apples. I bought cox, but wish I just bought red apples to make the roses more impressive)
- 1 puff pastry sheet (preferably all butter, but either is fine)
- 1 lemon
- Apricot conserve (you could have any jam you fancy here)
- Grounded Cinnamon
- Caster sugar (or any sugar you have in the kitchen)
- Flour (to dust the surface)
- Non-stick baking paper
- 1tsp Vanilla extract
Preheat the oven to 200°C, 180°C fan, or gas mark 6.
Step 1 – Cut 1 apple in half and remove the core. Be careful when removing the core with a knife, as you can see, I cut a little too far down and removed too much core.
Step 2 – Place each half, face down and cut thin apple slices.
Step 3 – In a medium bowl, fill halfway with water and squeeze the juice of half a lemon in the bowl of water.
Step 4 – Place the apples in the same bowl and microwave for 3 mins and then drain with a colander.
Step 5 – Put 4 teaspoons of apricot conserve in a small bowl and tip 1 – 2 teaspoons of lemon water from the apple bowl and mix.
Step 6 – Cut 2 6-7 cm wide strips of pastry from the end of your pastry sheet.
Step 7 – Roll the pastry out flat and thin with a rolling-pin and cover one side with a few dollops of the apricot conserve.
Step 8 – Place your apple slices along the top half of your pastry strips.
Step 9 – Fold the bottom half of the pastry over the apples and roll the pastry as tight from left to right.
Step 10 – Place into muffin/dessert tins (they don’t have to be individual) and sprinkle with sugar and cinnamon.
Step 11 – Place them in the oven on the middle shelf for 40-45 mins. Check them halfway through, if the tops look like they are starting to darken too much, put some tin foil over the top.
Flat apple tart
Preheat the oven to 220C, 200C fan, gas mark 7.
Step 1 – Peel 3 apples, remove the core and slice them thinly. Place them into a bowl and squeeze the other half of the lemon over the apples.
After making a bit of a mess whilst cutting the cores out of the first apples I remembered I had an apple corer buried in the cupboards.
Buy one here: goo.gl/Do7xDQ
Step 2 – Dust your surface with flour and with the rest of your pastry, cut a circle out either by hand or place a medium-sized plate over the pastry and cut round.
Step 3 – Slice a diagonal line from the edge all the way around the pastry edge.
Step 4 – Brush some milk under the sliced edges and fold each slice over one another so they stick.
Step 5 – Place the pastry on a sheet of non-stick baking paper on a baking tray.
Step 6 – Brush some flour over the pastry and add the toppings. Sart with the apples (leave a few behind for the apple plait) then dollop some butter, apricot conserve, 1 tsp of vanilla extract and sprinkle cinnamon and sugar on top.
Step 7 – Place into the oven for 15-20 mins.
Preheat the oven to 220C, 200C fan, gas mark 7.
Step 1 – Dust your surface with flour and with the rest of your pastry, roll it into a rectangle.
Step 2 – Cut each corner into a V shape.
Step 3 – Dust with some flour.
Step 4 – Cut the left and right side into small strips. I would make the strips a little deeper as mine didn’t reach all the way over the filling.
Step 5 – Place the remaining apples in the center and add some apricot conserve along with cinnamon and sugar ontop. I would recommend placing the apples sideways as they were just a little too wide.
Step 6 – Fold the top and bottom section over.
Step 7 – Starting at the top, take the top right strip and fold over the top, fold the top left strip over and keep repeating.
Step 8 – Dab some milk over the plait.
Step 9 – Place onto a baking tray on some non-stick baking paper into the oven for 15-20 mins.
The final apple bakes
I was very happy with the bakes, they tasted lovely! The plait completely lost its shape and opened up during baking, but they were still very yummy!
Things I will do different next time:
Apple roses – Roll the pastry thinner and use bright red apples to see the skin ontop.
Apple tart – Add more apples and put less apricot on the border (which are the parts that burned)
Apple plait – Make the side strips longer and the width of the filling smaller.