Ingredients

The following ingredients have 8 Servings
  • 8 ounces puff pastry
  • 1 pound cooking apples - I used Granny Smith
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon rind, finely grated
  • 1 tablespoon orange blossom water or 1/2 tsp cinnamon ((optional))
  • 1 tablespoon fine-cut orange marmalade, plus more for topping
  • Caster sugar for sprinkling

Instruction

  • Preheat oven to 400 degrees F. Grease and flour a baking sheet, or cover with parchment or a silicone baking sheet. Peel, core and slice the apples. Stew them in 1/2 cup of water until tender. Drain well and reserve the cooking juice. Allow to cool completely.
  • Put the cooked apple in a bowl and mix in brown sugar, lemon rind, marmalade and optional orange blossom water or cinnamon. Taste and adjust flavoring as needed.
  • On a lightly floured surface, roll out the pastry to 1/8 inch thick and cut the pastry into 8 4-inch squares.
  • Divide the apple puree between them, placing it in a line across the center of each square and stopping well short of the ends.
  • With a pastry brush, use the reserved apple cooking liquid to dampen the edges of the pastry.
  • Fold the two edges parallel with the line of filling over the puree. Pinch and seal the edges together with a fork, forming a tube.
  • Pinch and seal the ends of the tube together and use a fork to seal shut.
  • Brush the pastry lightly with the reserved apple cooking liquid and sprinkle with caster sugar.
  • Using a sharp knife, gently cut vents into the top of the pastries.
  • Place the puffs on the greased or lined baking sheet and bake for 20 - 25 minutes, or until golden brown.
  • Serve warm, topped with a little extra marmalade or candied orange peel.