|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|
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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