Name: Apple pie fingers
Prep time: 10 min
Total time: 10 min
Yield: serving
Cuisine: Ingredients
Ingredients: 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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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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Method:

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

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

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.

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.

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