Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 225 grams | Shortcrust pastry |
| 4 smalls | Cooking apples |
| 25 grams | Raisins |
| 25 grams | Light soft brown sugar |
| 25 grams | Butter |
| ¼ teaspoon | Ground cinnamon |
| 1 \N | Egg or milk |
| \N \N | Sugar |
PASTRY
FILLING
FOR BRUSHING
Roll out the pastry and cut four circles round a saucer. Peel and core the apples and put one in the centre of each piece of pastry.
Fill the centre of the apples with a mixture of raisins, sugar, butter and cinnamon. Enclose the apples completely in pastry and invert on to a baking sheet. Brush the pastry with egg or milk and bake at 425øF for 25 minutes. Sprinkle with caster sugar as they come out of the oven, and serve hot or cold with cream.
Petra Holzapfel
Source: Mary Norwak "The Farmhouse Kitchen"