Apple, Cinnamon & Almond Swirls
These apple, cinnamon & almond pastries were originally destined for my Mother's Day post. Sadly, my grandmother has been gravely ill for several weeks and I have found it hard to focus on anything else or feel creative. When not working, most days have been spent visiting her in hospital. Today I felt the need to take time out, re-charge and distract myself with something else, however trivial. I feel like baking but I want something easy, uncomplicated & therapeutic. I've been wanting to share these pastries for a long time, they are so simple to make and loved by everyone.
Buttery pastry swirls filled with tart apple, almonds and sprinkled with cinnamon sugar baked until crisp, then glazed with maple syrup and vanilla. They may not have been my Mother's Day treat, but it feels like a good start to a day of respite. Not only are they incredibly moorish, but there is something so comforting about the smell of cinnamon baking, it envelopes you like a warm hug. If you are a home made pastry purist, or have the patience and a lot of time on your hands, you could make your own puff pastry but it really isn't necessary here. Just use a good all butter puff pastry, that will make all the difference.
Apple, Cinnamon & Almond Swirls
Recipe Type: Breakfast
Author: Louise Robinson
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 14
Ingredients
2 heaped tablespoons brown sugar
2 teaspoon ground cinnamon
1 teaspoon milk
1 medium free range egg yolk
3 x 215g ready rolled, all butter puff pastry sheets (I use Waitrose's frozen Cook's Ingredients Puff Pastry which has two 215g rolls per pack) defrosted in the fridge overnight.
50g unsalted butter, melted.
1 granny smith apple, peeled, cored and finely diced.
60g flaked almonds.
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Glaze
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
1 tablespoon caster sugar
Instructions
Preheat the oven to 200C/180 fan/gas 6.
Line two baking sheets with baking paper
Mix the brown sugar & cinnamon together in a bowl, reserving 1 tablespoon.
In another small bowl whisk the milk and the egg yolk and set aside.
Lay a large sheet of baking paper on the work surface and lay one of the sheets of pastry on top.
Brush the party sheet with a third of the melted butter then scatter a third of the cinnamon sugar.
Top with the second sheet of pastry and repeat the process.
Add the third layer and finish with the remaining melted butter and cinnamon sugar.
Scatter the chopped apple over the top and most of the flaked almonds, reserving some for the topping.
Using the baking paper help lift the pastry, roll it tightly from the long side to form a swiss roll shape.
Brush the open edge with beaten egg to seal it, then brush all over, reserving a little of the egg.
Using a sharp knife cut the roll into 14 slices (approx 2.5 cm wide) and place the slices, with room for them to spread, on the lined baking sheets.
Brush each slice with the remainder of the beaten egg and scatter the reserved cinnamon sugar and flaked almonds.
Bake for 30-40 minutes or until golden.
When the pastries are nearly ready, make the glaze by warming the maple syrup and vanilla extract in a small pan over a low heat, taking care that it does not boil.
Remove the pastries from the oven and liberally brush with the warm glaze.
Sprinkle over the caster sugar and return to the oven for 5 - 10 minutes until sticky and crisp..
Serve while still warm.