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450 g/1 lb cooking (tart) apples, diced
15 ml/1 tbsp lemon juice
75 g/3 oz light brown sugar
2.5 ml ground cinnamon
100 g/4 oz sultanas (golden raisins)
375 g/13 oz/1 packet of puff pastry (paste), thawed if frozen
A little cream, to glaze
100 g/4 oz icing (confectioners') sugar
15 ml/1 tbsp water |
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Method:
Toss the diced apple in the lemon juice
and mix in the brown sugar, cinnamon and sultanas. Roll out the pastry
to a 40 x 35 cm/16 x 14 in rectangle. Make a series of 11 cm/4X in
long diagonal cuts along both long sides of the pastry, about 2.5 cm/1
in apart. Spoon the filling down the centre. Fold in the top and
bottom edges, then fold the strips over the filling, alternating from
each side, to form a plait.
Carefully transfer to a dampened baking (cookie) sheet. Brush with a
little cream and bake in a preheated oven at 200°C/400°F/gas mark 6
for about 20 minutes until golden, risen and cooked through. Allow to
cool slightly, then transfer to a wire rack to finish cooling. Mix the
icing sugar with the water and drizzle over the top. Leave until set,
then serve sliced.
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