Flaky ready rolled puff pastry filled with a lightly spiced fresh apple and cinnamon compote. This is such a quick and easy recipe to make, especially as it uses ready made puff pastry. Instead of spending hours attempting to get the perfect puff, all you have to do is get the pastry out of the fridge for roughly 10 minutes to warm up and gently unroll. For this, I made a pastry ‘parcel’. A pastry square with a dip in the centre for the filling to sit in.
To make this shape I cut the pastry into squares. Leaving about a 2cm gap, ‘score’ a smaller square inside the bigger square. Then pierce the inside of the smaller square multiple times with a fork. Place the pastry shapes on the pre lined baking tray, then brush some milk over the top of each shape and sprinkle with a little cinnamon sugar. To make the cinnamon sugar just combine caster sugar and cinnamon powder. It really is that simple!
When you remove the pastry from the oven the whole pastry will have risen, even the smaller square that you scored in the centre. Using a sharp knife, gently go over the outline of the smaller square and peel the top off. You’ll be left with a little well in the centre, which is the perfect spot to add your filling.
Apple
This chunky apple cinnamon compote is super straight forward to make. To start with, cut up a few apples into small chunks and place in a saucepan. It’s best to use bramley ‘cooking’ apples, but if you don’t have access to these then normal apples work fine. You may need to add a few extra depending on the size of the apples. Fill the bottom of the saucepan with a little apple juice and add some cinnamon. You can add more or less depending on taste. Bring the compote to the boil, then reduce it to a simmer and cook until the apples are soft, and the juice is reduced.
Once cooled, fill the pastry gap with the cooled apple compote and sprinkle on a little extra cinnamon and cinnamon sugar. Serve with a dollop of crème fraiche.
Quick, easy and delicious, this makes the perfect brunch or afternoon snack. This is best eaten on the same day, or if there are any leftover, wrap them in foil and store in the fridge, reheating before enjoying the next day.
Ingredients
- 2 Bramley Apples, peeled and chopped into small squares
- Apple Juice, to cover the bottom of saucepan
- Sprinkle Ground Cinnamon
- 1/4 Pack Ready Made Puff Pastry
- 2 tablespoons Granulated Sugar
- 1 teaspoon Milk
- Crème Fraiche, to serve
Instructions
- Remove the pre made pastry from the fridge and leave to sit for roughly 10 minutes, meanwhile preheat your oven to 180*c Fan Oven/200*c/400*f/Gas Mark 6.
- Unroll the pastry and cut out two large squares.
- Leaving about a 2cm gap ‘score’ a smaller square inside the bigger square. Then pierce the inside of the smaller square multiple times with a fork (see picture).
- Place the pastry shapes on the pre lined baking tray. Brush some milk over the top of each shape and sprinkle with a little cinnamon sugar. You can make this by mixing the granulated sugar with ground cinnamon.
- Place the pre lined baking tray into the oven for roughly 20 minutes, or until risen and the pastry has turned a nice golden brown.
- Once removed from the oven, allow them to fully cool down.
- When you remove the pastry from the oven the whole pastry will have risen, even the smaller square that you scored in the centre. Using a sharp knife, gently go over the outline of the smaller square and peel the top off. You’ll be left with a little well in the centre, which is the perfect spot to add your filling.
- While waiting for the pastry to cool, start to make the filling.
- Cut up the apples into small chunks and place in a saucepan and add a sprinkle of cinnamon. You can add more or less depending on taste.
- Cover the bottom of the saucepan with a little apple juice.
- Bring the compote to the boil, then reduce it to a simmer and cook until the apples are soft, and the juice is reduced. This will take roughly 5 - 10 minutes.
- Once cooled, fill the pastry gap with the cooled apple compote and an extra sprinkle cinnamon sugar.
- Serve with a dollop of crème fraiche.
Notes
This is best eaten on the same day, or if there are any leftover, wrap them in foil and store in the fridge, reheating before enjoying the next day.
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