MINI CARAMEL APPLE PASTRIES

Ingredients

The Pastry

  • 450 g / 16 oz pack. flaky or puff pastry.

The Filling

  • 2 Granny Smith Apples, peeled and sliced.
  • 4 Tablespoons Light Brown Sugar
  • 1/4 Teaspoon Cinnamon, or more if you like!
  • 1 Teaspoon Lemon Juice
  • 4 Tablespoons Dulce De Leche
  • 2 Tablespoons Milk

  • Instructions

    1. First, if you are making your own pastry, do that and let it rest in the fridge for 30 minutes.
    2. Preheat your oven to 200 C, 400 F
    3. Prepare all the ingredients. Peel and slice the apples (about 1/2 inch thick slices) like in the photos, and then halve each slice. Place in a bowl and add the lemon juice, cinnamon and HALF of the brown sugar. Mix so the apple slices are coated.
    4. Cut out 10 squares of pastry, measuring approx 3 inches by 3 inches and place on parchment, a baking sheet.
    5. Line up 4 – 5 apple pieces down the center of each pastry square, then using a sharp knife, cut 4 slits on both sides of the row of apples, at an angle like the photos, and repeat for all the 10 pastry squares.
    6. Brush the sides of all the squares with some milk, then using a teaspoon, drizzle a little Dulce De Leche along each row of apples. Don’t worry if some of the caramel falls down the sides. It will be ok.
    7. Now to fold the pastries. Start with the top left piece, and fold in to the center. Then take the top right piece, and fold in to the center so it is on top of the left piece. Repeat all the way down the pastry so it looks like it is ‘woven’.
    8. Brush the tops with milk, and sprinkle the remaining brown sugar over the tops and place in the oven for approx 20 – 25 minutes or until golden brown.
    9. Remove from the oven, and with the teaspoon, drizzle the remaining Dulce De Leche over the tops of the pastries, then place on a cooling rack.