
Baked Eccles Apple
Try this delicious baked eccles apples recipe for a tasty sweet treat. Made with Jus-Rol puff pastry rounds. Serve up with coulis and ice cream.
Quick Stats
Moderate
4 Servings
38 minutes bake time
Baked Eccles Apple
Try this delicious baked eccles apples recipe for a tasty sweet treat. Made with Jus-Rol puff pastry rounds. Serve up with coulis and ice cream.
Ingredients
- 8 Jus-Rol™ Puff Pastry Rounds
- 4 sweet apples (Cox’s or Russet) peeled and cored
- 50 g soft dark brown sugar
- 50 g Sultanas
- 50 g butter
- 1 beaten egg (for egg wash)
To serve:
- 4 ice cream balls
- Icing sugar
- Raspberry coulis
Equipment required
- Knife
- Baking tray
Techniques Used
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How to Make Twisted Corner Pastry Cases
How to Make Twisted Corner Pastry Cases
- Take a Jus-Rol™ Frozen Puff pastry 5″ square – thawed and fold it in half diagonally.
- With a sharp knife make two cuts from the folded edge towards the point, and parallel to the sides, BUT leave the point intact.
- Open out the pastry square and brush borders with beaten egg.
- Lift the border on one side and bring it over the middle of the pastry.
- Lay it on the centre section of pastry and press lightly down but leave corners open and twisted.
- Repeat with opposite border as shown.
- You should end up with two opposite twisted corners and the border all round. Prick centre and egg wash the borders before baking.
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 200°C/Gas Mark 3.
- Defrost the Jus-Rol Puff Pastry Rounds and roll out 4 of them so that they are approximately 5cm larger in diameter. Score the tops of the larger pastry rounds with opposing curves, crossing over the centre.
- Peel the apples and remove the core. Mix the butter, sugar and sultanas and set aside. In the centre of the smaller pastry rounds place an apple and fill each with the sultana mixture.
- Place the larger pastry tops over the apple and crimp the two pieces together with a pinch and a 180° twist, moving around the circle. Brush with egg yolk and bake for 18 minutes in the oven until golden, then turn oven down to 160°C and cook for a further 20 minutes.
- To serve, draw a zigzag of coulis on the plate, sprinkle the pastry with icing sugar and arrange on the plate with the ice cream.