PUFF PASTRY ROLL
(Only at selected stores)

Puff Pastry Recipes:

Traditional Pie
Caramel Slices
Cocktails
Cranberry Meringue Pie
Honey Apple Pie
Sausage Roll

INGREDIENTS:

Scone Mix: Flour (gluten), water, pastry fat(vegetable fat(palm kernel/palm fruit) emusilfier, preservatives(sodium benzoate/potassium sorbate), BHA), salt, cream of tartar, flour improver

Honey Apple Pie

Shopping List:

Pastry:
1 Roll King Pie Puff Pastrycr
1 x Egg

Filling:

750 g Pie Apples   (2 small tins)
250 ml Flour   (1 cup)
30 ml Ground Cinnamon   (2 tbsp)
5 ml Ground Nutmeg   (1 tsp)
125 ml Brown Sugar   (½ cup)
62.5 ml White Sugar   (¼ cup)
125 ml Margarine or Butter   (½ cup)
250 ml Honey   (1 cup)

Making the Filling:

  1. In a small bowl melt the margarien/butter and the honey and let cool until room temperature.
  2. In a large bowl mix the flour, cinnamon and nutmeg, sugar and brown sugar.
  3. Add the apple slices into the flour mix and toss until all apple pieces are covered with the flour mix.
  4. Drizzle in the margarine/butter and honey mix.
  5. Mix until all apple pieces are covered with the liquid mix.
  6. Leave at room temperature to rest while you make the pastry topping.

Making the Lattice Pastry Topping:

  1. Unroll the defrosted pastry sheet.
  2. Do not roll pastry out or press down with hands.
  3. Cut the sheet of puff pastry into strips of 1.5 cm wide and 30 cm long.
  4. On a piece of wax paper, form the crusts by interweave the strips to form a lattice pattern
  5. Cover with plastic and leave at room temperature for 10 min to rest.

Making the Pie:

  1. Preheat the oven to 190°C
  2. Mix the rested apple filling one more time, and distribute evenly in a 25 x 25 cm pie dish
  3. Lift the pastry from the wax paper and place over the top of the pie dish
  4. Trim the edges
  5. Lightly brush with beaten egg.
  6. Bake for 25 to 30 minutes until pastry top is golden brown
  7. Remove from oven and allow to cool.

Serve warm with whipped cream or vanilla ice cream