Caramel and Apple Pastry
Serves 4, Prep and Cook: 40 mins
385g can apple slices
pie fruit, drained
3 tsps cornflour
½ tsp ground cinnamon ¾ cup caramel spread 3 sheets frozen puff pastry,
partially thawed Milk, for brushing Demerara sugar,
for decorating Vanilla ice-cream, to serve
1 Combine apple, cornflour, cinnamon and ½ cup of the caramel in a bowl. Mix well.
2 Place one pastry sheet on a large oven tray lined with baking paper.
3 Place another pastry sheet on a chopping board. Using a small sharp knife, cut out the centre of the pastry, leaving a 2cm border around the edge. Discard centre of pastry. Place the pastry border on top of the pastry sheet on the tray.
Brush border with milk.
4 Spoon apple mixture evenly over the centre of pastry.
5 Leaving a 2cm border around remaining pastry sheet, make long cuts at 2cm intervals across the pastry. Lay pastry over apple mixture. Press edges to seal the border. Brush milk over the cut pastry in the centre. Sprinkle with sugar.
6 Cook in a very hot oven (220C) for about 15 minutes. Reduce oven temperature to hot (200C). Cook for a further 10 minutes, or until pastry is golden brown and crisp.
7 Place remaining ¼ cup caramel in a small heatproof jug. Microwave on High (100%) for about 20 seconds or until hot.
8 To serve, cut pastry into quarters. Top with ice-cream. Drizzle over hot caramel.