What’s better than a rough puff pastry recipe? Two of them! And that is why we’re finishing the year off with another rough puff pastry treat.
If you tried my previous rough puff pastry recipe you know that it did not contain a lot of sugar, but it was still quite sweet. We achieved that by brushing the pastries with sugar syrup after baking.
I wanted to keep the same (low sugar) theme in this recipe. The apple filling is not very sweet and the only sugar in the pastry is the sugar that is sprinkled onto it before baking.
The result is a slightly tart, sweet, and flaky apple pie flavoured with fragrant spices.
This recipe makes 6 pies. To make more simply multiply the pastry and filling ingredients. You can easily double the recipe without multiplying the spiced sugar because there is more than enough of it already.
You can find more rough puff pastry recipes in the pastry playlist on my channel.
Watch the video down below for detailed instructions.
For the pastry –
250g (8.8oz) white bread flour
200g (7oz) cold butter, cut into cubes
3g (0.1oz) salt
80g (2.8oz) cold water
For the spiced sugar –
10g (0.35oz) cinnamon
1g (0.035oz) nutmeg
1g (0.035oz) allspice
1g (0.35oz) ginger
2g (0.07oz) cardamom pods or 1g (0.035oz) ground cardamom
130g (4.5oz) sugar
Mix all ingredients together.
For the filling –
400g (14oz) diced Bramley or Granny Smith apple
50g (1.75oz) spiced sugar
To top –
1 egg for glazing
Spiced sugar to sprinkle
1. Make the filling. Combine the diced apple and spiced sugar in a pan and set it on high heat. Cook for around 5 minutes or until the apples start breaking down and the mix starts thickening. Transfer to a bowl and leave to cool down completely.
2. Make the dough. In a large bowl combine the flour and salt. Mix. Add the butter cubes and coat them with flour. Break each butter cube into 4 – 5 pieces. Do not break the butter up too much!
3. Add the water and mix until there is no dry flour left. Do not work the dough too much. Press it together slowly and do not knead it.
4. Wrap the dough in clingfilm and refrigerate for 40 minutes.
5. To turn the dough into pastry we must create layers. Dust the dough and the table with flour generously. Roll the dough out to three times its length. Straighten the edges and fold it in three layers.
6. Roll it out again and fold it into three layers once more. Wrap it up and chill it for 40 minutes.
7. Repeat the same steps as before. Roll out. Fold in 3. Roll out again and fold into 3 once more. Wrap up and refrigerate for 40 minutes. Now it is ready to be used for any project you decide to use it for.
8. Make the pies. Roll the pastry to slightly larger than 40cm x 30cm (16in x 12in). Trim the edges and cut into 10cm x 10cm (4in x 4in) squares.
9. Brush the edges of 6 squares with egg. Place a large tablespoon of filling on each of the 6 squares. There should be just enough filling for all.
10. Cover each square with another piece of pastry and seal up the edges. Crimp the edges with a fork and finally trim any excess to make them nice and neat.
11. Place the pies on a non-stick paper lined baking tray. Brush with egg.
12. Chill uncovered in the fridge for 30 minutes.
13. Brush with egg once more, poke a vent hole in the middle, and sprinkle with the spiced sugar.
14. Bake at 180C (355F) fan on for 25 minutes.
Leave to cool down and enjoy!
Watch The Video Here