Baked Apples In Pastry

Ingredients

PASTRY:
375g plain Flour
1/4 teaspoon Salt
125g cold Butter, cut into cubes
90g cold Lard, cut into cubes
6-8 tablespoons Iced Water
FILLING:
100g Marmalade
2 tablespoons finely chopped Walnuts
6 Sweet/Tart medium sized Apples, peeled and cored
Juice of 1 Lemon
3 tablespoons CSR White Sugar mixed with 1 teaspoon Ground Coriander
1 Egg lightly beaten with
2 tablespoons Water
Thick Cream or Vanilla Ice Cream

Method

PASTRY:
1 : Combine flour and salt in a large bowl.
2 : Cut in butter and lard until mixture resembles coarse crumbs.
3 : Gradually add just enough water, a little at a time, stirring lightly with a fork until mixture clings together.
4 : Gather pastry together into a ball and refrigerate, wrapped in plastic, for 30 mins.
5 : Roll out on lightly floured surface to a 30 x 18cm rectangle, about 1cm thick. With the short side facing you fold
one third of the pastry towards the centre and fold the remaining third over the top. Turn the pastry around
one-quarter and roll out as before.
6 : Repeat, folding into thirds. Refrigerate again for 30 mins.
7 : Repeat the procedure again and refrigerate once more for 30 mins.

FILLING:
1 : Heat marmalade with walnuts in a saucepan over low heat until melted.
2 : Brush the surface of apples with lemon juice.
3 : Roll out pastry on lightly floured surface into a rectangle 62 x 38cm. Cut pastry into six 19cm squares.
Refrigerate left over pastry.
4 : Place an apple in the centre of each square of pastry. Spoon the marmalade mixture into the central cavity of
each apple and sprinkle the top of each with the CSR White sugar/coriander mixture.
5 : Brush the edges of each square of pastry square with the egg wash and fold the corners up to enclose the apple,
pinching the edges firmly together to seal.
6 : Transfer to a baking sheet, brushing the surface of each lightly with egg wash.
7 : Roll out reserved pastry cut into leaves and place on top of each apple; brush with egg wash.
8 : Bake in oven preheated to 200oC for 15 mins and then reduce temperature to 180oC. Bake until pastry is
golden brown - about 20 to 25 mins.

Comments

Serve warm with cream or ice cream.