These mini apple pies are cooked with Biscoff spread so they have a wonderful spiced biscuit flavour throughout. Be careful when tucking in, as the filling gets very hot!
Cinnamon apples and Biscoff spread are encased in a puff pastry pocket, delicious!
Cooking note: plus cooling
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
631
Ingredients
400g
Bramley apples, peeled, cored and roughly chopped
60g
light brown soft sugar
40g
unsalted butter, plus extra to grease
1tsp.
ground cinnamon
320g
ready rolled puff pastry sheet, we used Jus-Rol
6Tbsp.
Lotus Biscoff spread
1
egg, lightly beaten
2tsp.
demerara sugar
Directions
Step 1Cook the apples, sugar, butter and cinnamon in a medium pan over medium heat until the butter has melted. Increase heat to medium-high and bring to a simmer. Cook until the apples have softened and the liquid reduced, around 10min, stirring occasionally. Decant into a small bowl and set aside to cool to room temperature.
Step 2Preheat oven to 200°C (180°C fan) mark 6 and grease and line a large baking sheet with baking parchment. Unroll the pastry sheet and gently roll out, if necessary, so it is roughly 23 x 35cm. Cut the pastry sheet into 4 even rectangles.
Step 3Working with 1 pastry rectangle at a time, with a long edge closest to you, spread 11/2tbsp Biscoff over the right 1/2 of each rectangle, leaving a 1cm border at the pastry edges. Spoon 1/4 of the cooled apple mixture over the Biscoff and smooth to level with the back of a spoon. Repeat with remaining pastry, Biscoff and apple.
Step 4Lightly brush the pastry borders around the filling with egg. Fold pastry over the filling, short side to short side, then crimp pastry edges with a fork to seal. Transfer to the prepared baking sheet, spacing apart.
Step 5Brush the top of each pastry pocket with egg and sprinkle over the demerara sugar. Using a sharp knife, cut three small slashes in the top of each pastry pocket. Bake for 35-40min until risen and the undersides are golden. Cool on the baking tray for 15min before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
