450 g Ready made puff pastry;
1 Organic or free range egg;
6 tb Demerara sugar
4 Bramley apples
1 Lemon; juice only
4 tb Runny honey
1 Pinches cinnamon and nutmeg
Preheat the oven to 220?C/475?F/gas mark 7. Sprinkle or spray some
water onto 2 or 3 baking sheets (depending on how big they are).
On a lightly floured surface, roll out the pastry to about 3mm
thickness. Using a saucer, cut out as many circles as possible
Fold the pastry over and re?roll, and cut the remaining 2 circles.
Place on the baking sheets.
Using a sharp knife, score a 1cm inside rim around the pasrty. Brush
the inside of the pastry rim with a little of the egg. Scatter a
little demerara sugar over the egg.
Now halve, quarter and cut the quarter in half again the apples.
Remove the core from the centre of the pieces and then lay the
apples, cut sides uppermost inside the pastry circle (the apples
should look like boats).
When you have filled all the pastry circles, drizzle the apples with
the lemon juice, runny honey and the remaining sugar. Sprinkle with
Brush the outer pastry rim with the remaining egg. Cook the pastry
for 12 to 15 minutes. Serve with vanilla ice cream and mint.