4 medium size cox apples or any firm eating apple in season
50g cornish clotted cream fudge
25g walnuts chopped
1 beaten egg yolk
Clotted cream, optional
Pyrex® Baking Sheet
Preheat oven to 200ºC (180ºC for fan assisted) / Gas Mark 6.
Combine the fudge and walnuts and fill the apples to the top.
Divide the pastry into four equal quarters and roll out each until half a centimetre thick.
Lightly score the skin of the apple and place in the middle of the pastry. Bring the edges of the pastry up to enclose the apple and press around to make sure it is securely sealed, trimming off any excess.
Use the pastry trimmings to cut out 3 leaf shapes and score veins in them using the edge of a knife. Attach them to the pastry apple using the beaten egg.
Make a small hole in the top to let out the steam and brush each apple parcel with the beaten egg.
Place on a lined baking sheet and bake for 25 minutes, until the pastry is golden and the apple is soft when pierced with a skewer. Serve warm with clotted cream for an extra special touch!