Apple & Cinnamon Swirls
It’s apple season and this is an easy sweet treat to make. The main ingredients are apples and ready-rolled puff pastry. The hardest bit is grating the apples! I’ll be making these again as they are bite-size and very moreish. These would be great for a bonfire night party with a mug of warm mulled cider.
Ingredients
MAKES 16
1 packet of ready-rolled puff pastry
6 eating apples
2 tbsp demerara sugar
2 tsp ground cinnamon
1 tbsp lemon juice
1 egg, beaten (for glazing)
For the sprinkle
1 tbsp demerara sugar
½ tsp ground cinnamon
Icing sugar for dusting
Method
1. Take your sheet of ready-rolled puff pastry out of the packet, carefully unroll it and place it, still on its paper, onto large chopping board. This will make it easier to roll the swirls later on. Give it a gentle roll with a rolling pin to get rid of any creases.
2. Cut the apples into quarters and remove the cores. Don’t peel them – you want to leave the skins on. Using the coarse side of a grater, grate the apples into a medium-sized bowl adding in the demerara sugar, cinnamon and lemon juice. The lemon juice will help stop the apple turning brown. Mix well with a spoon.
3. Before adding the grated apple mix onto the pastry, you want to squeeze it in your hands to remove most of the liquid. Do this with all the mixture and place this on top of the sheet of pastry and even it out with your fingers, spreading it right to the edges.
4. Take a pizza cutter if you have one. I found this easier, or use a sharp knife, and cut the sheet of pastry in half shortways, then each half into eight short strips so you have 16 strips in total.
5. Carefully peel away the short edge of a strip and roll it up. Place it flat side down onto a baking sheet lined with baking paper. The swirl stands a little tall so press it down slightly with the palm of your hand. Repeat the process with the remaining strips. You’ll want eight swirls on a baking tray as they spread a little, so you’ll need another baking tray for the remaining swirls as you roll them up.
6. Break the egg into a small dish and beat with a fork. Using a pastry brush, glaze the outside of the pastry.
7. Mix a tablespoon of demerara sugar and cinnamon together in a small dish and sprinkle this over the swirls.
8. Set up your BBQ for indirect cooking and I always place an upturned tray on top of the grills in my Kamado Joe to sit the baking tray on as I find this helps prevent the base of the swirls becoming over baked. Bake in two batches. You want the temperature at 180°C and they will take about 20 minutes to cook. The sugar on the top will help caramelise pieces of apple and the pastry should go a lovely light brown.
9. Remove from the BBQ. Leave to cool a little before dusting with icing sugar.
More Recipes Ideas from Sue Stoneman
Method
1. Take your sheet of ready-rolled puff pastry out of the packet, carefully unroll it and place it, still on its paper, onto large chopping board. This will make it easier to roll the swirls later on. Give it a gentle roll with a rolling pin to get rid of any creases.
2. Cut the apples into quarters and remove the cores. Don’t peel them – you want to leave the skins on. Using the coarse side of a grater, grate the apples into a medium-sized bowl adding in the demerara sugar, cinnamon and lemon juice. The lemon juice will help stop the apple turning brown. Mix well with a spoon.
3. Before adding the grated apple mix onto the pastry, you want to squeeze it in your hands to remove most of the liquid. Do this with all the mixture and place this on top of the sheet of pastry and even it out with your fingers, spreading it right to the edges.
4. Take a pizza cutter if you have one. I found this easier, or use a sharp knife, and cut the sheet of pastry in half shortways, then each half into eight short strips so you have 16 strips in total.
5. Carefully peel away the short edge of a strip and roll it up. Place it flat side down onto a baking sheet lined with baking paper. The swirl stands a little tall so press it down slightly with the palm of your hand. Repeat the process with the remaining strips. You’ll want eight swirls on a baking tray as they spread a little, so you’ll need another baking tray for the remaining swirls as you roll them up.
6. Break the egg into a small dish and beat with a fork. Using a pastry brush, glaze the outside of the pastry.
7. Mix a tablespoon of demerara sugar and cinnamon together in a small dish and sprinkle this over the swirls.
8. Set up your BBQ for indirect cooking and I always place an upturned tray on top of the grills in my Kamado Joe to sit the baking tray on as I find this helps prevent the base of the swirls becoming over baked. Bake in two batches. You want the temperature at 180°C and they will take about 20 minutes to cook. The sugar on the top will help caramelise pieces of apple and the pastry should go a lovely light brown.
9. Remove from the BBQ. Leave to cool a little before dusting with icing sugar.
