I haven’t focused too much on dessert recipes yet and so last week I decided to try and create a simple dessert recipe for you all that was super scrumptious. Cooking apples are great tasting, easy to cook with, and are used in so many dessert recipes so I thought this was a good ingredient to start with. My mum used to buy these Apple and Pecan Pastries as a treat when I was younger, and I loved them! I have no idea how they were made but I remember their taste, texture and appearance, so here I’ve tried to re-create the recipe. I wasn’t sure how to braid my pastry so I looked up how to do this and found a great video tutorial which I’ve given a link for in the method. This recipe is super easy and doesn’t take too long to prepare. Treat yourself guys and enjoy!
Prep Time: 20mins | Cooking Time: 30mins | Serves: 4-6
2 cooking apples, peeled, de-cored and thinly sliced (see pictures)
1 x 500g block of Jus Rol puff pastry
Plain Flour for dusting
50ml of water
1 tablespoon of light muscavado sugar
1 teaspoon of butter
1 teaspoon of cinnamon
1/3 of 397g tin of Carnation Caramel
150g of Roasted & Salted Pecans, roughly crushed.
Icing Sugar for dusting
Vanilla ice cream to serve (if desired)
Dessert Golden Syrup for drizzling
- 10 minutes prior to beginning this recipe, you will need to leave your pastry at room temperature as advised on the packaging – this will make the pastry easier to roll when you come to it.
- Whilst waiting, you can prepare your apples. You need to peel, de-core and finely slice them (see pictures). Then put to one side.
- On a large lightly floured surface, roll your block of pastry out evenly into a square until it’s approximately 3mm in thickness. It doesn’t matter if it isn’t perfect but try your best to maintain a square shape.
- Once you’re happy with the pastry thickness, cut your pastry into 4 equal quarters and transfer onto baking parchment paper ensuring they aren’t too close together. Leave to one side so you can prepare your apple filling.
- Take a large pan and using a medium-high heat melt you butter and gradually stir in your sugar with a dash of water.
- Add your apple slices to the pan ensuring they’re evenly spread out. Then sprinkle over and stir in the cinnamon to ensure the apples have an even covering. Cook the apples for about 5-10 minutes until they have softened. It could be quicker or longer depending on how thin you’ve sliced them.
- Gradually add 50ml of water to help speed the cooking process.
- You’ll begin to notice the sugar caramelising at this point as it becomes a little gloopy over the apple which is a good sign. By this point your apples should be softening nicely.
- Once softened and cooked through, turn off the heat and leave your pan to one side so the apples can cool.
- In the meantime, you can prepare each piece of pastry for braiding following this useful video tutorial, up until the point at which you need to add your filling.
- By this point your apple should have cooled nicely.
- Pre-heat your oven to 180C.
- Down the centre of each piece of pastry spread over a generous amount of caramel and then top with an even share of apple (see pictures).
- Then braid your pastry, again using the same video for guidance.
- Once all your pastries have been braided, gently brush over extra caramel along the top.
- Crush the pecans on a chopping board using a rolling pin and sprinkle over the top of each pastry. You can also squeeze pecans in between the braids.
- Keeping your pastries on baking parchment, transfer them onto a baking tray and place them in the oven for 20-30 minutes, until the pastry has puffed and turned golden.
- Serve on one large dish in the middle of the table for group-sharing (4+); or indulge yourself and serve among 4 dessert plates.
- Sprinkle with icing sugar, drizzle over dessert golden syrup and enjoy with some Vanilla Ice-cream on the side if you wish.