These mini apple pies are cooked with Biscoff spread so they have a wonderful spiced biscuit flavour throughout. Be careful when tucking in, as the filling gets very hot!
Cinnamon apples and Biscoff spread are encased in a puff pastry pocket, delicious!
Cooking note: plus cooling
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
631
Ingredients
400 g Bramley apples, peeled, cored and roughly chopped
60 g light brown soft sugar
40 g unsalted butter, plus extra to grease
1 tsp. ground cinnamon
320 g ready rolled puff pastry sheet, we used Jus-Rol
6 Tbsp. Lotus Biscoff spread
1 egg, lightly beaten
2 tsp. demerara sugar
Directions
Step 1Cook the apples, sugar, butter and cinnamon in a medium pan over medium heat until the butter has melted. Increase heat to medium-high and bring to a simmer. Cook until the apples have softened and the liquid reduced, around 10min, stirring occasionally. Decant into a small bowl and set aside to cool to room temperature.
Step 2Preheat oven to 200°C (180°C fan) mark 6 and grease and line a large baking sheet with baking parchment. Unroll the pastry sheet and gently roll out, if necessary, so it is roughly 23 x 35cm. Cut the pastry sheet into 4 even rectangles.
Step 3Working with 1 pastry rectangle at a time, with a long edge closest to you, spread 11/2tbsp Biscoff over the right 1/2 of each rectangle, leaving a 1cm border at the pastry edges. Spoon 1/4 of the cooled apple mixture over the Biscoff and smooth to level with the back of a spoon. Repeat with remaining pastry, Biscoff and apple.
Step 4Lightly brush the pastry borders around the filling with egg. Fold pastry over the filling, short side to short side, then crimp pastry edges with a fork to seal. Transfer to the prepared baking sheet, spacing apart.
Step 5Brush the top of each pastry pocket with egg and sprinkle over the demerara sugar. Using a sharp knife, cut three small slashes in the top of each pastry pocket. Bake for 35-40min until risen and the undersides are golden. Cool on the baking tray for 15min before serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
