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Apple raspberry pies
Apple raspberry pies
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Indulge in mini apple raspberry pies topped with cream for a cozy night in.
Ingredients:
  • 2 pink lady apples, halved, cored, thinly sliced
  • 40.00 gm caster sugar
  • 10.60 gm lemon juice
  • 3 sheets frozen puff pastry, partially thawed
  • 165.00 gm raspberry jam
  • 1.25 gm ground cinnamon
  • 20g butter, melted
  • 12.00 gm icing sugar
  • 300ml thickened cream, whipped, to serve
Instructions:
  • In a saucepan over medium heat, combine apple, sugar, juice, and 1/3 cup water. Stir occasionally and cook for 5 minutes until the apple is just tender. Remove the apple with a slotted spoon and transfer to a bowl. Let it cool for 5 minutes before using.
  • Preheat your oven to 180C/160C fan-forced and generously grease a 12-hole muffin pan with a 1/3-cup capacity.
  • Cut each pastry sheet into 4 equal strips. Lay a strip of pastry on a flat surface, closest long edge facing you. Spread 2 teaspoons of jam over the strip. Sprinkle with a bit of cinnamon. Place a few apple slices, overlapping slightly, skin-side up, with tops overhanging at the top edge of the pastry. Fold the bottom edge of the pastry over the apples, keeping the tops exposed. Roll up the pastry from one short edge to create a scroll. Put the scroll, apple-side up, into the prepared pan hole. Repeat with the rest of the pastry strips, jam, cinnamon, and apple slices.
  • After baking the pies brushed with butter for 25-30 minutes, allow them to rest in the pan for 5 minutes before delicately moving them to a wire rack lined with baking paper. Let them sit for an additional 10 minutes before dusting with icing sugar. Serve the pies warm or cold, accompanied by a dollop of whipped cream.

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