8 oz (225 g) puff pastry
2 - 4 tbsp (25-50 g) 1 - 2 oz caster sugar (superfine granulated)
2 level tsp (10 ml) arrowroot
1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
30 ml (2 level tbsp) fine shred marmalade
egg white and granulated sugar to glaze
2 - 4 tbsp (25-50 g) 1 - 2 oz caster sugar (superfine granulated)
2 level tsp (10 ml) arrowroot
1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
30 ml (2 level tbsp) fine shred marmalade
egg white and granulated sugar to glaze
method
1. Roll out the pastry to a rectangle measuring 25 x 38 cm (10 x 15 inches). Cut into six 12.5cm (5-inch) squares.
2. Blend the caster sugar and arrowroot. Cook the apples until just tender with the caster sugar mixture and marmalade.
3. Leave to cool.
4. Divide the apple mixture between the pastry squares and dampen the pastry edges. Fold over to make triangular shapes, sealing the edges well.
3. Chill for at least 2 hours.
4. Bake in the oven at 220°C (425°F) mark 7 for 20 minutes.
5. Brush with the egg white and sprinkle with sugar to glaze.
6. Return to the oven and bake for a further 5 - 10 minutes. Serve warm.
2. Blend the caster sugar and arrowroot. Cook the apples until just tender with the caster sugar mixture and marmalade.
3. Leave to cool.
4. Divide the apple mixture between the pastry squares and dampen the pastry edges. Fold over to make triangular shapes, sealing the edges well.
3. Chill for at least 2 hours.
4. Bake in the oven at 220°C (425°F) mark 7 for 20 minutes.
5. Brush with the egg white and sprinkle with sugar to glaze.
6. Return to the oven and bake for a further 5 - 10 minutes. Serve warm.
serving amount
makes 6
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