Apple and Hazelnut Layer

apple and hazelnut layer

Apple and Hazelnut Layer

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Servings: 8
Calories: 286


  • 3 oz hazelnuts shelled
  • 3 oz butter
  • 3 tbsp caster sugar
  • 4 1/2 oz plain flour
  • pinch of salt
  • 1 lb Cox's apples peeled, cored and sliced
  • 1 tbsp apricot jam or marmalade
  • grated rind of 1 lemon
  • 1 tbsp candied peel chopped
  • 2 tbsp currants
  • 2 tbsp sultanas
  • icing sugar whipped fresh cream and hazelnuts, to decorate


  • Cut out two 20.5 cm (8 inch) circles of greaseproof paper.
  • Reserve 8 nuts and finely chop the remainder. Cream the butter and sugar until pale and fluffy. Stir in the flour, salt and chopped nuts, then form into a ball and chill for 30 minutes.
  • Put the apple in a saucepan with the jam and lemon rind and cook over a low heat for 5 minutes, until soft. Add the candied peel and dried fruit and simmer for 5 minutes.
  • Divide the pastry in half, place on the sheets of greaseproof paper and roll out into two circles. Transfer to greased baking sheets.
  • Bake at 190°C (375°F) mark 5 for 7-10 minutes, until light brown. Cut one circle into 8 triangles while warm. Leave to cool.
  • Just before serving, place the complete circle on a serving plate and cover with the apple mixture. Arrange the triangles on top. Dust with icing sugar, pipe cream on top and decorate the apple layer with hazelnuts.
Calories: 286 kcal
Carbohydrates: 36 g
Protein: 4 g
Fat: 15g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 23 mg
Sodium: 81 mg
Potassium: 236 mg
Fiber: 4 g
Sugar: 19 g
Vitamin A: 310 IU
Vitamin C: 11 mg
Calcium: 30 mg
Iron: 2 mg
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