If you are looking for the easiest bake that hits the sweet spot, then here’s your recipe. I defy you to find another snack that is so easy, has few ingredients yet makes you feel like you’ve baked and achieved something. I am torn between what to call these, Apple Cinnamon Twists seems the most obvious but equally in this house they are often call Apple Pastry Fingers. My girls never seem as keen if I tell them that they contain cinnamon (but devour them quickly all the same)
Another one of my Baking Without Eggs range which makes them even handier. I always have a couple of boxes of ready rolled puff pastry in the freezer too so as long as you remember to take the pastry out of the freezer and hour in advance, they are super quick too.
I use Pink lady apples as we tend to have them in and we love the tang, but obviously you don’t need me to tell you any apples you like will do just as well.
Apple Cinnamon Twists
- 375 grams Ready Rolled Puff Pastry Sheets
- 3 tbsp Demarara Sugar
- 2 Pink Lady Apples
- 1 tsp Ground Cinnamon Powder
- 2 tbsp Milk
- Peel and core the apples then chop into very thin slices – The thinner the slices are the better as they will soften quicker and are easier to spread over the pastry
- Cook in a medium pan along with 2 tbsp of the sugar until soft (approx 8 minutes) Leave to cool while you unroll the pastry
- Spread the slightly cooled softened apples over half of the pastry then fold the other half over the top
- Cut into 8 strips and flatten down the edges. Seal the edges of each strip by brushing with milk
- Twist each strip around three times – If any edges come undone, press again until sealed – some leakage is ok though
- Brush each twist with the leftover milk and sprinkle over the remaining 1 tbsp sugar
- Bake for 12 minutes until golden
- Eat as soon as possible
Bake of the Week
Time for the #BakeoftheWeek roundup – Thanks to Jenny at Mummy Mishaps for doing a great job as usual for hosting.
My featured Bake of the Week this week comes from Choclette at Tin & Thyme for these magnificent Spelt Rhubarb Mini Muffins with Rose. I love how Choclette always offers something a little extra with regards to flavours. She really is one of my go-to blogs when I need inspiration for paring up flavours and ingredient combinations.
- A fantastic fun way to use up over ripe bananas and a pretty cake at the same time – Mummy Mishaps serves up this Banana & White Chocolate Bundt
- Striking yet tasty, The Baking Explorer is being creative with these Reese’s Peanut Butter Cup Cookies
- My 8yo is impressed with Cooking With My Kids’s fork decoration on these Chocolate Fork Biscuits
Our linky is now open for another week – Please feel free to enter up to 3 bakes (I’m adding an extra one as you have all been so patient waiting for the linky to reopen). Don’t forget to link to me (https://casacostello.com) and Jenny (http://mummymishaps.co.uk) as well as adding our Bake of the Week badge: Please also feel free to tag us on Twitter and Instagram @CasaCostello & @JennyPaulin
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