Apple pie fingers

Makes 20-24 pieces serving Prep: 10 mins By Food24
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Tap for method

Ingredients (8)

385 g canned apple slices
rosemary sprigs
45 ml brown sugar
2 ml cinnamon — ground
sheets shortcrust pastry
eggs — whisked
cinnamon sugar
custard or plain yoghurt
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Tap for ingredients


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

1 Put the apple slices,
rosemary, brown
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. Serve with custard
or yoghurt as a dipping sauce

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