½ lb Shortcrust pastry
4 cooking apples
2oz Soft brown sugar
Egg white (lightly whisked)
1oz Caster sugar
- Divide the pastry into 4 equal pieces.
- Roll out each piece of pastry into a round about twice the size of the apple.
- Brush the pastry rounds with the lightly whisked egg white.
- Peel and core the apples.
- Stand each apple in the centre of the pastry rounds.
- Fill the core of the apples with a clove and caster sugar (you can also add some dried fruit or chopped nuts.)
- Gather the pastry round each apple until the fruit is completely wrapped.
- Brush the joins with egg white.
- Place the wrapped apples (seam side down) on a heat proof dish.
- Brush with egg white and sprinkle with castor sugar.
- Bake the apples for about 30 minutes.
- Serve hot or cold.
To bake: To cook in an oven.
To brush: To cover food with an even layer of liquid by applying it with a pastry brush, eg brush the pastry with beaten egg or milk to glaze.
Caster / Castor sugar: This is the British term for a refined sugar with small grains (between granulated and icing sugar). It is known as ‘superfine’ sugar in America.
To core: To remove the core or center of something.
To divide: To separate into parts or portions.
To peel: To remove the outer layer of a food.
To roll out: To reduce the thickness of pastry or dough by applying equal pressure with a rolling pin.
To sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid, eg sprinkle the castor sugar over the fruit or sprinkle the brandy over the fruit cake.
To whisk: To beat a mixture vigorously with a whisk