Ingredients
2 tbsp butter
2 large apples
peeled and finely diced
1 tbsp raw or brown sugar
1 tsp natural vanilla extract
2 sheets frozen puff pastry
1 egg
lightly beaten
½ cup cream cheese
softened, 125g
1 tsp vanilla extract
for frosting
½ cup icing sugar
60g
1 tsp cinnamon
for frosting
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 cookie tray
- 1 baking paper
- 1 medium size frying pan
- 1 lid
- 1 wooden spoon
- 1 sieve
- 1 tablespoons
Instructions
- Preheat oven to 200°C (180°C fan-forced) and line a cookie tray with baking paper.
- Warm butter in a medium size frying pan and add apples. Sprinkle over sugar and stir to coat. Pop a lid on and leave them to soften for about 10 to 15 minutes.
- Add the vanilla, stir the mixture and turn off the heat.
- Meanwhile, remove puff pastry from the freezer and lay onto a clean bench top to thaw.
- Divide the apple mixture into two, and scatter half atop each sheet of pastry, leaving 1-2cm along the top edge. Roll as tightly as you can, then seal by gently pressing down along the flap.
- Trim the ends off then cut the log of pastry into quarters and place cut side down onto the tray. Space them out as much as you can to allow room for spreading.
- Brush each pastry with egg and bake for 25-30 minutes, or until golden brown. Allow to cool before icing.
- Using a wooden spoon, mix the cream cheese and vanilla together to aid with softening, and then sieve over the icing sugar and continue to mix.
- Add cinnamon and mix through vigorously. Use two tablespoons to scoop generous dollops on top of each pastry. Serve immediately.
Notes
Tip
If you end up with a few oddly-shaped pastries, do not worry. Just ice them anyway, they will still be delicious!
Variation
You can substitute sugar for honey if you prefer.
