Apple cinnamon puff pastries

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Today I want to share a simple recipe that will help us taste Autumn. This time we'll prepare crispy puff pastries filled with apples, cranberries and walnuts.

 

Apple filling is lightly sweet, and fruit melt in your mouth. Cranberries bring a pleasant balance to the sweetness of the apples, walnuts provide a bit of crunch, and cinnamon means we can taste the Autumn with every bite.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (12 pastries)

  • 30 g butter
  • 600 g apples, peeled and cubed (800 g apples ahead of peeling)
  • 15 ml lemon juice
  • 60 g brown sugar
  • 60 g cranberries
  • 1 flat tsp cinnamon
  • 2 puff pastry sheets - I'm using 35 x 24 sheets, weighing 325 g each
  • 80 g walnuts
  • 30 g melted butter, for brushing
  • 1 tbsp sugar, for sprinkling

Method

  1. Heat up 30 g butter in a thick-bottom pan. Put 600 g peeled, cubed, sour apples into the pan and pour freshly squeezed lemon juice on top. Stir through the contents of the pan shortly to cover fruit with lemon juice. Add 60 g brown sugar, 60 g cranberries and 1 flat tsp cinnamon into the apples. Stir through the contents of the pan shortly to distribute everything evenly and bring apples to a slow simmer.
  2. Cook apples for a few minutes until they visibly soften up and start breaking down, and most of liquid evaporates. It is worth stirring through the contents of the pan from time to time to make sure apples don't burn. Don't overcook the apples as you may have issues forming your pastries later on.
  3. Once apples are soft and most of liquid in the bottom of the pan evaporated take the filling off heat, transfer it into a separate bowl and set aside to cool completely. You can prepare apples a day ahead, cool them down and keep in a fridge overnight, in a tightly sealed container.
  4. Transfer a sheet of puff pastry (35 x 24 cm) onto a standard baking tray  lined with baking paper and divide it into 6 equal parts. It is important to take puff pastry out of a fridge at least 15 minutes earlier to make it easy to unroll it. Place a few roughly chopped walnuts on one half of each puff pastry slice. Put even portions of cold filling on top of walnuts - around 1.5 tbsp per pastry. Cover the apples with the clean half of puff pastry and seal each pastry tightly. Press the edges of each pastry with a fork. Put the pastries into a fridge for 10 minutes plus the time it takes you to heat up the oven.
  5. Once your oven is hot take the tray out of the fridge and make three deep scores on top of each pastry. They will not only decorate our cakes, but they will also make it possible for steam to escape during baking. This means the pastries won't burst and they will keep their shape. Brush melted butter on top of each pastry and sprinkle a bit of sugar on top.
  6. Bake the pastries in an oven preheated to 220 deg C (no fan) for 15 - 17 minutes, until pastry puffs up and becomes beautiful and golden.
  7. Take ready pastries out of the oven and set them aside on the baking tray for 5 minutes to cool slightly. Transfer them carefully onto a wire rack then and cool them completely.
  8. Repeat with the second sheet of puff pastry.
  9. Enjoy!

Approximate nutritional value

100 g

  • 358 kcal
  • Carbs: 36 g
  • Fat: 23 g
  • Protein: 5 g
  • Fibre: 1 g

1 puff pastry (recipe makes 12 puff pastries)

  • 358 kcal
  • Carbs: 36 g
  • Fat: 23 g
  • Protein: 5 g
  • Fibre: 1 g

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