8 oz (225 g) shortcrust or flaky pastry
2 to 3 apples, peeled, cored and thinly sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
25 g (1 oz) browned breadcrumbs
1/2 cup (100 g) 4 oz brown sugar
2 oz (50 g) currants
beaten egg to glaze
chopped almonds to decorate
2 to 3 apples, peeled, cored and thinly sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
25 g (1 oz) browned breadcrumbs
1/2 cup (100 g) 4 oz brown sugar
2 oz (50 g) currants
beaten egg to glaze
chopped almonds to decorate
method
1. Roll out the dough to a thin oblong or square. Cover with a layer of apples.
2. Melt the fat in a saucepan and stir in the breadcrumbs, sugar and currants.
3. Spread this mixture over the apples.
4. Roll up the dough like a Swiss roll and curve into a horseshoe.
5. Place on a greased baking sheet and brush with beaten egg. Sprinkle with almonds.
6. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 35 to 40 minutes or until the pastry is nicely browned.
7. Lower the heat if it seems to be browning too quickly.
8. Serve hot or cold, in thick slices.
2. Melt the fat in a saucepan and stir in the breadcrumbs, sugar and currants.
3. Spread this mixture over the apples.
4. Roll up the dough like a Swiss roll and curve into a horseshoe.
5. Place on a greased baking sheet and brush with beaten egg. Sprinkle with almonds.
6. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 35 to 40 minutes or until the pastry is nicely browned.
7. Lower the heat if it seems to be browning too quickly.
8. Serve hot or cold, in thick slices.
serving amount
serves 6
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