-
Preheat the oven to 200C/180Fan/Gas 6
-
Heat the apples, 50g of the caster sugar, the
butter and 3 tablespoons of water in a saucepan over a
medium heat. Bring the mixture to the boil, stirring well,
then cover and reduce the heat until the mixture is
simmering. Continue to simmer for 3-5 mins or until the
apple has softened
-
Remove the lid and stir well, then cook for a
further 2-3 mins or until the apple has completely broken
down to a puree. Taste the puree and stir in more sugar as
needed, then remove the puree from the heat and set aside
to cool.
-
Place one sheet of puff pastry onto a baking
tray lightly greased with butter. Lay the slices of
marzipan on top of the pastry to cover, leaving a border
of 2 cm all the way round.
-
Spread the cooled apple puree over the layer of
marzipan or almond paste, then brush the pastry border with a little of the
beaten egg.
-
Fold the second sheet of puff pastry in half
length wise, then carefully score the pastry from the folded
side towards the cut side at 1 cm intervals down the length of
the pastry, leaving 2 cm intact at the cut side of the pastry.
-
Unfold the scored pastry and lay it on top of
the apple-covered pastry, then crimp the edges to seal the two
sheets using your
fingers
-
Trim the edges of the pastry and brush the top
of the Bramley apple slice all over with the remaining beaten
egg. Sprinkle the top with Demerara sugar, then bake in the
oven for 25-30 mins or until the pastry has risen and is crisp
golden brown.
-
Allow to cool slightly before serving
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DAILY
DINNERS 
