Berry and Apple Pastry Log
Serves 2-4
Ingredients
125 grams
Blueberries
2 unit(s)
Apple
1 sachet(s)
Ground Cinnamon
65 grams
Creme Fraiche
(Contains Milk)
75 grams
Sugar
320 grams
Puff Pastry
Not included in your delivery
to taste
Water
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Meanwhile, in a small bowl, mix together the cinnamon and sugar. Reserve 2 tsp of the cinnamon sugar in another small bowl.
Peel the apples, then quarter, core and roughly chop into 1cm pieces.
In a pot, combine the apples, blueberries, the cinnamon sugar and 1 tbsp water. Stir on medium heat, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins.
Set aside to cool, 10 mins.
Unroll the puff pastry, keeping it on its baking paper. Slice once horizontally, then once vertically into 4 equal rectangles. Transfer the pastry with the baking paper to a baking tray.
Place a sieve over a large bowl and strain the cooled blueberry mixture through the sieve. Keep the blueberry sauce in the bowl for later.
On each pastry rectangle, place the blueberry and apple mixture from the sieve vertically in a long strip, just off-centre. Leave a 1cm gap at the top and bottom.
Brush a little water along the sides of each rectangle.
To make your pies, fold the other side of the pastry lengthways over the filling. Press down lightly with a fork over the seams to secure.
Brush the top of each pie with a little water and sprinkle over the reserved cinnamon sugar. Make a few small slits across the top of the pastry to allow the steam to escape.
Bake on the middle shelf of the oven until puffed and golden, 12-15 mins. TIP: Rotate the baking tray halfway through baking to give your pies an even, golden colour.
Once baked, transfer your pies to your serving plates. Drizzle over the blueberry sauce to finish. Serve with a dollop of creme fraiche on the side.
