I hope you all had a lovely Valentines yesterday, and are happy that it is finally the weekend. I am doing yet another Embakes post for you today because I thoroughly enjoy baking and I love showing you some of my favourite recipes.
1 small eating apple
3tbsp caster sugar, plus extra to sprinkle
450g ready made puff pastry
flour, for dusting
1 egg white
- Preheat the oven to 190'c. Place a silicone sheet on a baking sheet. Peel, core and cut the apple into to small dice. Place in a bowl and add the raspberries and caster sugar. Toss to combine.
- Divide the pastry into two and roll out 1 piece to 9 x 12in. Cut into 9 rectangles, each measuring 3 x 4in. Place on the silicone sheet. Beat the egg white with 1tsp water and brush over the pastry. Sprinkle a little semolina onto the centre of each then top with the raspberry mixture. (The semolina stops the pastry from getting the dreading soggy bottom if you were wondering)
- Roll out the remaining pastry to a slightly larger rectangle and then cut into 9 smaller rectangles. Cut 4-5 slits into the centre of each of the rectangles and place over the raspberry topped pastries to cover the filling, pressing down the edges well to seal.
- Brush the tops of the pastry with egg white and sprinkle with a little caster sugar. Bake for 20-25 minutes until the pastry is crisp and golden. Serve hot or cold.