So when I woke up this morning, it was a typical rainy British bank holiday Monday that we love, know and expect. Although we had no plans so it didn’t really matter, it just makes the day a bit miserable!
So naturally, I thought ‘I’ll make some caramel’ – this is an obvious thought process on such mornings. So make caramel I did. I also like apples. And pastry. And I made these quick wee parcels of appley pastry-y goodness.
You will need –
Apples. Any apples will do and I used 2 apples to make around 10 puffs
Ready rolled puff pastry. Don’t be ashamed of the ready rolled pastry, I’d actually rather do anything else than make puff pastry from scratch
250g caster sugar (and some for sprinkling)
4 table spoons of water
150ml double cream
Let’s make yummy things!
Pre heat your oven to gas mark 5, 190 degrees C. Unroll the pastry, cut a strip approximately 4″ wide and cut into 4 triangles. Sprinkle with a little caster sugar.
Cut the apples into chunks around 1″ thick. You can peel them if you like, I chose not to because
I was hungry and wanted food now the skin is good for you. But it’s up to you! Place the apple chunks along the edge of the pastry triangle, in the centre.
Wrap the pastry around the apple chunks. I wrap the shorter edge in first, then the long edge around. Sprinkle with sugar, place on a baking tray (mine was clean but this was actually the second batch so don’t judge me) and pop into the oven for around 20-30 minutes or until golden.
Put the caster sugar and water into a heavy bottoms pan over low/medium heat and stir until the sugar has disolved.
Increase the heat so there are gentle bubbles and keep mixing! It’ll begin to thicken.
The sugar will start to turn golden and thicken more. Keep mixing! You don’t want it to burn. And yes, I’ve changed from a plastic spatula to a wooden spoon, well spotted. This is because I stupidly
forgot how hot sugar gets, melted the spatula and had to pick pink plastic out of the caramel dropped it on the floor.
Once you have a smooth, golden caramel remove the pan from the heat and mix in the cream and the butter. Slowly and carefully!
Then all you have to do is remove your puffs from the oven, allow to cool for a few minutes (they really are best eaten warm) with lashings of sauce! Hooray! What a wonderful breakfast. Or pudding. Or both. Let’s not put limits on things now.
The apple puffs will keep for a few days in an air tight container (ha! Ours were gone within minutes) and the caramel sauce you can also keep in an air tight container in the fridge (unless you have a 4 year old who enjoys drinking any neat sauce, caramel, gravy etc…).
The girl child decided that she would be making these when she appears on Junior Bake Off (in her little baking dreams) as they ‘look quite easy’ however, she is worried she would be expected to make her own pastry. So I guess she better get practising!
Enjoy your puffs!