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Apple pie fingers

Yummy apple pie fingers

Ingredients 7
Time 10 min
  • 1
    apple slices
  • 2
    fresh rosemary
  • 45
    brown sugar
  • 2,5
    ground cinnamon
  • 2
    sheets shortcrust pastry
  • 1
    egg, whisked
  • cinnamon sugar custard or plain yoghurt icing sugar


25 min

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. 


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