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Apple Pot pie

Apple turnovers

Apple Millie-feuille  

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5 Puff Pastry ready rolled
16 Green Apple
30z / 75g Raisins
11oz / 310g Brown sugar
2 tbsp Cinnamon
10oz / 300ml Heavy Cream
4 tbsp Custard powder
1 Egg 
7oz / 200g Milk 

 Apple Pot pie

1 sheet Puff Pastry ready rolled 

8 Green Apples 
2oz / 50g Raisins 
1 tbsp custard powder 
5oz / 150g Brown sugar 
1 tbsp Cinnamon  

• Peel the apples, remove the core and quarter. Add them to the mixing bowl and chop the apples at speed 5 for 7 seconds. Scrape down the sides. 

• Add the sugar, cinnamon powder, custard powder and raisins to the mixing bowl. Insert the measuring cup and cook the apples for 15 minutes on manual mode at 250°F / 120°C on speed 1 stir.  

• Preheat your oven to 420°F / 210°C. Add your cooked apple filling into an oven proof dish and carefully lay over the puff pastry. Crimp the sides and bake for 25 minutes till the pastry is golden and crispy.  

 Apple turnovers

2 sheet Puff Pastry ready rolled 

4 Green Apples 
1oz / 25g Raisins 
1tsp custard powder 
2oz / 50g Brown sugar 
1 tsp Cinnamon 
1 Egg   

• Peel the apples, remove the core and quarter. Add them to the mixing bowl and chop the apples at speed 5 for 9 seconds. Scrape down the sides. 

• Add the sugar, cinnamon powder, custard powder and raisins to the mixing bowl. Insert the measuring cup and cook the apples for 15 minutes on manual mode at 250°F / 120°C on speed 1 stir.  

• Preheat your oven to 420°F / 210°C. Cut your puff pastry into 4x4 inch squares, add your cooked apple filling into the middle and brush a beaten egg around the inside. Crimp the edges with a fork and brush the remaining egg over the top to make a glaze. Bake for 15 minutes till the pastry is golden and crispy.  

 Apple Millie-feuille  

2 sheet Puff Pastry ready rolled 

4 Green Apples 
1oz / 25g Raisins 
4oz / 110g Brown sugar 
7oz / 200g Milk 
2 tbsp custard powder 
10oz / 300g heavy cream 

• Peel the apples, remove the core and quarter. Add them to the mixing bowl and chop the apples at speed 5 for 8 seconds. Scrape down the sides. 

• Add  ¾ of the sugar to the mixing bowl. Insert the measuring cup and cook the apples for 15 minutes on manual mode at 250°F / 120°C on speed 1 stir.  Once cooked remove from mixing bowl and allow to cool. Wash the bowl well. 

• Preheat your oven to 420°F / 210°C. Cut your puff pastry into 4x2 inch rectangles. Lay on a baking sheet then prick with a fork to reduce the rise of pastry. Sprinkle over the remaining sugar then bake for 15 minutes till the pastry is golden and crispy. Allow to cool down. 

• Whip your cream by inserting the butterfly whisk and whip up using manual mode for 90 seconds speed setting 4. Remove the cream from the mixing bowl and store in the fridge for later. 

• Make custard by adding the milk and custard powder to the mixing bowl and cooking for 8 minutes 250°F / 120°C on speed 1 stir on manual mode. Once cooked allow to cool down. Once the custard is cold fold it into the whipped cream, this should leave you with a thick filling. Add to a piping bag.  

• Build the pastry by layering the puff pastry with the apple filling and custard cream you should use 3 layers per dessert. 

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