These scrumptious pastries are really fast and really tasty. By making them in muffin tins, you get the perfect size for a lunchbox. As apples and custard already contain plenty of sugar, you won’t need to put any extra in. Try substituting the apples for peaches, pears or pineapple (tinned or fresh) for a tropical twist. Or try adding sultanas or other dried fruit or some nuts for a different taste and texture.
Serves: 6
Preparation time: 25 minutes
Cook time: 20 minutes
INGREDIENTS:
4 apples, cored and diced to cubes of approx. ¼ inch
1 packet (1lb) of ready-made puff pastry dough
Flour for dusting
1 tin of custard
2 tsp dried cinnamon
METHOD:
Set the oven to 160°C / 320°F
Grease a 12 cup muffin tin thoroughly.
With a rolling pin, roll the pastry dough out thin, making sure that there is plenty of dusted flour on the working top.
With a small cereal bowl, press out 12 circles and shape these into the muffin tin. Leave the overlapping dough as it is.
Prick the base of the cups with a fork.
In each muffin cup, place 2 tablespoons of diced apples mixed with the cinnamon, or until the top of the mould has been reached. Spoon 1-2 tablespoons of custard on top of the apples. The apples will cook during the baking process.
Fold the overlapping dough inwards and close the top except for a little gap to let air out. Sprinkle generously with cinnamon.
Place in the oven for 20 minutes or until golden brown on top. Serve with more fruit and custard or ice cream for a dessert, or simply in your children’s lunchbox.