CINNAMON ROLL APPLE PIE
- 2 rolls of puff pastry
- 75 ml melted butter
- small tin of pie apples
- 150 g castor sugar
- 50 ml corn starch
- 1 egg, whisked with a fork
- pie dish, sprayed with non-stick spray
- 2 sheets of baking paper
- extra cinnamon to mix with apples by choice as well as raisins can be added
First put the pie apples in pan with the castor sugar and allow sugar to melt. Mix the corn starch with a little bit of water and stir until no lumps left. Add to the apples and allow to simmer until the sauce slightly thickens. Pour the apple mixture into a flat dish and allow to cool down completely. This can be done the day before and left overnight.
Unroll the two sheets of puff pastry on lightly floured surface. Roll a rolling pin over the dough just to flatten and straighten out the dough. Brush both sheets of dough with melted butter and sprinkle with cinnamon.
Roll each sheet along the longest edge into a “swiss roll”. Cut approx 1 cm pieces from the first cinnamon roll and put on the base of pie dish flat on its sides. Press the pieces onto the base in order to touch one another and making sure you cover the sides too.
Brush the egg wash over the dough on the base. Spoon the apple mixture into the dish and smooth it evenly over the dish.
Cut the second cinnamon roll as the first and place on the first sheet of baking paper as per photo. Put the second sheet of baking paper on top and roll over the paper with rolling pin in order to get the individual rolls to touch one another and create a single sheet of dough. Make sure you roll it out just big enough to cover your pie dish.
Peel the top baking sheet off the rolled out dough and turn upside down over the pie dish. Now peel the baking sheet off and press the dough together on the edges of the dish. Cut any excess dough off and brush the egg over the top. Make a few incisions in the dough with a knife so that steam can escape while baking.
Bake in preheated oven at 180°C for approx 40 minutes or until the top is beautiful light brown.
You can sprinkle or sift with icing sugar before serving with thick cream, custard or ice cream.
Recipes posted by Elsabie Templeton
Photo’s: Elsabie Templeton