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August 14, 2020

Apples for Pastries – switch the kettle on!

Posted on June 29, 2015 by in baked goods

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Apples are in season now and I try and keep a variety of apples in  my fruit basket for when inspiration strikes.

Apples are perfect for pies and pastries, they are dirt cheap, not so sweet and they keep they texture, because I don’t know about you, but my children don’t like “mushy fruit”! My Pork, Sage and Apple Pie was an absolute hit and love making these Apple Samosas when friends arrive for coffee unexpectedly. So, yes, apples are very versatile and I love cooking and baking with them. Apples or course can be the stars of their own show and these little show stoppers always have a jaw-dropping effect of dinner guests.


A month or so ago, Theresa de Vries from the cooking series Kokkedoor, presented a pastry class here in my kitchen and she literally had us mesmerized for a whole day, taking us through the steps of making different pastries. I just had to try my hand at making my own puff pastry, she made it look so easy and effortless. Well, of course when I wanted to start baking,the apples in the fruit basket were no more so I had to make an emergency plan. Gasp, I used canned pie apples for the filling and you can judge for yourself whether I was a good student or not.


Apple Pastries

(Puff pastry recipe Theresa de Vries)

makes 20


250 g flour

2.5 ml salt

250 g cold butter – divided in 3 equal parts

150 ml ice water

1 egg yolk

10 brandy

125 ml extra flour mixed with 2.5 ml cream of Tartar

410 g canned pie apples

100 ml cinnamon sugar

1 egg for egg wash


Mix the 250 g flour and salt. Mix water, egg yolk and brandy and add to the flour. Mix until you have an elastic dough. Knead for 10 minutes or throw the pastry on the work surface 100x.  Roll out until you have a rectangle of about 20 x 15 cm. Take one third of the butter and grate onto the pastry and spread it out. Sprinkle some of the flour with cream of tartar over the butter and fold the one long side to the middle and the other side over the top. Then fold the bottom upwards to the middle and then fold the top down over the bottom so that you have a little parcel. Repeat this process twice more with the other pieces of butter. Cover with plastic and keep in fridge overnight or at least 30 minutes.


When the pastry has rested, roll out on a lightly floured surface and cut out rounds with a cookie cutter. Mine was about 10 cm in diameter. Paint the edges of the pastry circle with egg white. Place a teaspoon full of the apple on the one half of the circle. Top with half a teaspoon of the cinnamon sugar and fold over and press the edges slightly to prevent filling from running out. Repeat with all the other pastries. Place on a baking sheet lined with baking paper and paint with egg wash. Bake for 30-35 minutes or until they are golden brown and puffed out.


45 ml icing sugar

juice of half a lemon

Mix the 2 ingredients and spread over the pastries.

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