We’ve just reimagined the Danish pastry by making an apple the star of the show. Stuffed with warm, gooey custard and sprinkled with cinnamon, we can’t think of a better winter dessert. And that puff pastry lattice casing? Stunning!
2 sheets frozen puff pastry, just thawed
4 small Granny Smith apples, peeled
70g (1/3 cup) caster sugar
1 tsp ground cinnamon
60ml (1/4 cup) thick vanilla custard, plus extra, to serve
7 Method Steps
Step 1Place a large piece of baking paper on a clean work surface. Cut pastry sheets(2 sheets frozen puff pastry, just thawed) into 5mm-wide strips. Arrange half the strips, side-by-side, across the paper. Arrange remaining strips side-by-side in the opposite direction, weaving to create a lattice pattern. (You should end up with a lattice square approximately 30 x 30cm). Cut lattice square into 4 squares (approximately 15 x 15cm).
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Step 2Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper.
Step 3Use a melon baller to scoop out core of each apple (4 small Granny Smith apples, peeled) (do not to scoop all the way through).
Step 4Combine sugar (70g (1/3 cup) caster sugar) and cinnamon (1 tsp ground cinnamon) in a small bowl. Add apples and toss until combined.
Step 5Place 1 lattice square over the top of an apple, gently pulling the 4 corners of the pastry together underneath to join. Use your hands to mould the pastry around the apple. Make a small hole in the pastry at the top of the apple. Repeat with remaining pastry and apples.
Step 6Transfer apples to prepared tray. Bake for 25-30 minutes or until pastry is light golden. Fill each apple with custard (60ml (1/4 cup) thick vanilla custard, plus extra, to serve) and bake for a further 5-10 minutes or until pastry is golden.
Step 7Serve with extra custard.
For an extra sweet hit, drizzle maple syrup over the apple just before serving.