There is an abundance of Irish apples currently in season and turning them into a delicious dessert the whole family can enjoy is a lovely way to enjoy them. These little puff pastries are the perfect treat to make over the Halloween holidays. There is no doubt eating an apple raw is the best way to enjoy it nutritionally, however even when cooked they are still a good source of dietary fibre. Most shop bought puff pastry is dairy free, making it a great staple to have to hand for a speedy sweet or savoury dish. These pastries can be enjoyed hot from the oven with a scoop of your favourite dairy-free ice-cream or, when cooled, packed into a lunchbox to tuck into as a snack on an autumn walk.
Enjoy!
Nessa x
Puff Pastry ‘Pumpkins’
Ingredients
- 1 sheet puff pastry
- 2 large red apples
- 2tbsp vegan caramel sauce
- 50g brown sugar
- 2tsp cinnamon
- 1tbsp plant-based milk
To serve
- Icing sugar
- Cinnamon sticks
- Sage leaves
Method
- Take the pastry from the fridge and leave to rest at room temperature for 20 minutes before using.
- Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a large baking tray with parchment paper.
- Unroll the pastry and cut into thin strips.
- Slice the apples and remove the inner core of each slice using the end of a piping nozzle to cut out a circle.
- Add the caramel sauce to a small bowl. In another bowl, mix the sugar and cinnamon.
- Dip each apple slice in the caramel before coating well in the sugar/cinnamon mixture.
- Carefully, wrap the pastry strips around each apple slice. Place the wrapped apple slices on the baking tray. Brush with a little milk and sprinkle over some more of the cinnamon sugar.
- Bake in the preheated oven for about 20 minutes. Once baked place on a wire rack to cool.
- To serve, dust with icing sugar, and to make these little pastries resemble mini pumpkins, pop a cinnamon stick plus a couple of sage leaves into the centre of each one. Enjoy!
