Leftover puff pastry and a couple of apples inspired this simple, crowd-pleasing dessert. With no complicated steps or exotic ingredients, these apple and cinnamon pastry triangles come together quickly. Serve them warm with vanilla ice cream or custard for a comforting treat.
Ingredients
1 1/2 sheets frozen puff pastry, defrosted
2 apples, grated
Ground cinnamon, to taste
Raw sugar, for sprinkling
Cooking oil spray or a little melted butter
Method
- Grate the apples and squeeze out any excess juice using a clean cloth or paper towel. Transfer the grated apple to a bowl and mix in a pinch or two of ground cinnamon until evenly coated.
- Cut the defrosted puff pastry into quarters. Place about a heaped tablespoon of the apple mixture in the centre of each square. Fold the pastry over to form a triangle, pressing and folding the edges together to seal well. Arrange the filled triangles on a baking tray lined with baking paper.
- Make two small slits in the top of each triangle to allow steam to escape. Lightly spray with cooking oil spray or brush with a little melted butter, then sprinkle each triangle with raw sugar for a crisp, caramelized finish.
- Bake in a preheated oven at 200°C (about 390°F) for roughly 15 minutes, or until the pastry is golden brown and well puffed.
Serve the pastries warm with vanilla ice cream or custard. They are best eaten the same day to preserve the crisp pastry.
Storage: Any leftovers can be stored in the refrigerator for up to 3 days. Be aware that reheating may soften the pastry.
Makes 6
