Name: Apple pie fingers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: serving
Cuisine: Fruit
Ingredients: 1 can apples sliced; 2 sprig fresh rosemary; 45 ml brown sugar; 2,5 ml cinnamon ground; 2 sheets shortcrust pastry; 1 eggs whisked; cinnamon sugar custard or plain yoghurt icing sugar

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Ingredients (7)

1 can	apples — sliced
2 sprig	fresh rosemary
45 ml	brown sugar
2,5 ml	cinnamon — ground
2	sheets shortcrust pastry
1	eggs — whisked
	cinnamon sugar custard or plain yoghurt icing sugar

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Method:

Preheat the oven to 180°C and line a baking sheet with baking paper.

1 Put the apple slices, sugar and cinnamon in a food processor and blitz until smooth.

2 Put one sheet of the shortcrust pastry on a cutting board or flat surface. Spread the apple filling over the pastry, leaving a thin border. Put the remaining pastry sheet on top. Crimp the edges together to seal.

3 Brush the top with whisked egg and put the pastry in the freezer for at least an hour. Remove and let it defrost for 5 minutes until the pastry is just softened so it’s easier to cut. Cut the pastry in half lengthways then into strips of 1-1,5cm wide.

4 Carefully transfer to a baking sheet and bake for 15 to 25 minutes or until golden brown on top. Remove from the oven and sprinkle cinnamon sugar over. Allow to cool for 5 minutes then transfer to a wire rack to cool completely. Sprinkle with icing sugar and serve with custard or yoghurt as a dipping sauce.

TIP Replace the can of apples with a can of pears if you like. You can also add a layer of flaked almonds after spreading the fruit mixture over the pastry.