INGREDIENTS – Filling
- 6 Granny Smith apples, peeled, cored and cut into 1/2 inch cubes
- 2 tbsp brown sugar
- 1 tsp cinnamon (may omit if you don’t like cinnamon)
- 2 tbsp salted butter
- 2 tbsp water
- 1/2 tsp Vanilla essence
METHODS – Preparing the FILLING
Step 1 – 6 Granny Smith apples, peeled, cored and cut into 1/2 inch cubes
Step 3 – Add in the cubed apples and 2 tbsp of water and let it simmer.
Step 5 – Add in 1/2 tsp vanilla essence and continue to let apples simmer until soft. If it is too dry, add in some water 1 tbsp at a time, enough to let apples simmer until soft.
Step 6 – Filling is done when apples are soft (not too mushy) and there should not be a lot of water left. Set aside and let it cool.
METHODS – Filling the puff (Using 3 sheets for this recipe)
Step 2 – Place apple filling (approx. 40 grams) on one side of the pastry leaving 1 cm margins away from the sides. Wet the sides with water using your finger tips and fold the other half over. Firmly pressing the sides to close it.
Step 3 – Using a fork, press the fork firmly on the pastry. Continuously run it through 3 sides of the pastry avoiding the part where you fold. This will seal the pastry tight. Once done, place it on a baking sheet which is lines with baking proof paper.
Brush the egg wash (TIP: How to make an egg wash below), and put it into the oven for 15 minutes at 180 degrees.
EGG WASH (http://www.wikihow.com/Make-an-Egg-Wash)I use only 1 Large egg and add 1 tbsp of water and beat.