Apple Sultana Puff Pastry Recipe

At this time of year, when many people have homegrown apples in abundance thoughts turn on how to use them, such as in an Apple & Sultana Plait.

Nothing can really be easier than making a quick dessert using the apples and some sultanas wrapped in puff pastry. Known as a plait, or a braid, or even a Danish, such a dessert is so simple to make if the puff pastry is bought rather than home made. This Apple & Sultana Plait is my version of such a dessert.

The type of apple used it a personal preference. I used Granny Smith apples since they are firm and tart and bake very well.

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The apples and sultanas are quickly caramelised with a little butter and sugar and then, once cooled, they are encased in the puff pastry. The fruit is laid in a strip down the centre of the pastry

When the pastry has been baked and cooled some simple sugar icing can be drizzled over the top too. I include that step in my recipe, using just a little icing, but the amount can be adjusted to taste too.

Although home made puff pastry is probably the best it is very time consuming, and quite complicated to make it successfully. So, for a quick dessert a shop bought version works well.

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When buying puff pastry I recommend trying to find one that is labelled ‘all butter’ or ‘butter’. All butter puff pastry tastes so much better than those made with palm and other oils or margarines.

Puff pastry sheets come in different sizes, depending on where you live and the brand you buy. Mine was 10 x 15 inches(25×37.5 cm), but any size will work. Depending on the size of your pastry sheet you may need to use more or less apples and sultanas(adjusting the butter and sugar too). If you have an excess of the mixture it can be served separately. I use an excess as an addition to my porridge for breakfast.Set the oven at 220C/gas mark 8. Line a baking sheet with parchment. Peel and core 750g of apples, then roughly chop them. Place the pieces in a medium-sized deep saucepan with 2 tbsp of water. Bring them to the boil, then lower the heat and let them cook over a moderate heat for 10-15 minutes, until fluffy. Stir them regularly so they don’t stick. Stir in 75g of sultanas, a half tsp of mixed spice and half a tsp of ground cinnamon and set aside to cool.

Roll 320g of puff pastry into a rectangle measuring 36 x 25cm. Turn so the longest edge is facing you. Spread the apple and spice mixture over the pastry leaving a 3cm rim of bare pastry around the edges.

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Brush the edges with beaten egg, then roll the pastry up from right to left, pressing the egg-brushed edges firmly to seal, then cut the roll into 12 equal slices. Carefully lay each slice on the baking sheet, cut side up, then brush the pastry lightly with a little more beaten egg. Bake the pastries for 15 minutes, until risen and pale gold, then remove them from the oven.

Brush them all over with 4 tbsp of maple syrup, sprinkle over a tsp of poppy seeds and return to the oven for 7 minutes until dark golden, then transfer the pastries to a cooling rack and leave for 10 minutes before serving. Eat warm or cold, with or without cream.

It is worth making sure that the apples are firm and cool before spreading them on the pastry. Hot, juicy apples will make the job of rolling difficult.

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You can leave the pastries, sliced and ready to bake, in the fridge until you are ready. They will keep for several hours.

This article was amended on 4 November 2021 because an earlier version omitted to specify the kind of pastry to be used. It is puff pastry.

Brush the edges with beaten egg, then roll the pastry up from right to left, pressing the egg-brushed edges firmly to seal, then cut the roll into 12 equal slices. Carefully lay each slice on the baking sheet, cut side up, then brush the pastry lightly with a little more beaten egg. Bake the pastries for 15 minutes, until risen and pale gold, then remove them from the oven.

Brush them all over with 4 tbsp of maple syrup, sprinkle over a tsp of poppy seeds and return to the oven for 7 minutes until dark golden, then transfer the pastries to a cooling rack and leave for 10 minutes before serving. Eat warm or cold, with or without cream.

It is worth making sure that the apples are firm and cool before spreading them on the pastry. Hot, juicy apples will make the job of rolling difficult.

Apple Strudel With Home Made Pastry Recipe — Beans & Sardines

You can leave the pastries, sliced and ready to bake, in the fridge until you are ready. They will keep for several hours.

This article was amended on 4 November 2021 because an earlier version omitted to specify the kind of pastry to be used. It is puff pastry.