English Apple Cinnamon Pasties
invited me to be a part of an Olypics treats link up! Yay!
I’m not great at decorative desserts– so I opted out of desserts that look like Olympic rings and medals and torches in favor of a traditional London dessert.
I consulted two friends in the selecting of this recipe.
The first is from Wales. She suggested a gorgeous sounding pavlova roulade.
Which I had every intention of making.
And then I chickened out.
My second friend spent a study abroad in London, and mentioned a dessert that she loved while there:
Apple Cinnamon Pasties.
I can find nothing on the internet by way of an authentic, traditional, English recipe for an Apple Cinnamon Pasty.
But I gleaned what I could from the two sites I found that mention English Pasties, and this is the recipe I’ve come up with.
I can’t vouch for it’s authenticity, but I can vouch for it’s tastiness.
And it is absolutely divine. I will be repeating!
Apple Cinnamon Pasties
- 2 medium apples, peeled and diced
- 1/4 cup sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 Tbsp. flour
- 2 sheets Puff Pastry dough, thawed
- 3 Tbsp. Powdered Sugar + Water for glaze
1. Place the flour, sugar, cinnamon, and nutmeg in a large ziptop bag. Shake to mix well.
2. Chop the apples into small pieces and place in the bag. Zip and shake to coat the apple pieces well.
3. Open the bag just a little bit (enough to vent steam). Place bag in the microwave and heat for 90 seconds.
4. Remove from microwave and set aside while preparing the puff pastry.
5. Unroll the thawed puff pastry. Cut each square into 4 triangles by cutting a large X across each one.
6. Scoop 2 tbsp. of the apple filling onto each triangle of pastry.
7. Fold the triangles in half over the fillings and press the edges with a fork to seal.
8. Bake on a parchment lined baking sheet according to directions on the puff pastry package (mine said 400º for 15 minutes).
9. Make a powdered sugar glaze by whisking together the powdered sugar and a teaspoon (give or take depending on the consistency you like) of water. Brush the glaze over the baked pasties. Serve warm or cold.
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