apple, cinnamon & almond
swirls with honey glaze
Makes 10
2 tsp ground cinnamon
2 tbs brown sugar
1 egg yolk
1 tsp milk
3 sheets butter puff-pastry
50g unsalted butter, melted
2 Granny Smith apples,
peeled, cored
1 cup (80g) flaked almonds
Honey glaze
2 tbs runny honey
½ tsp vanilla extract
1 tbs caster sugar
Preheat oven to 200 degrees celcius.
Line a large baking tray with baking paper.
In a small bowl, stir the cinnamon
into the brown sugar until well
combined.
Reserve 1 tbs cinnamon
sugar and set aside.
Combine egg yolk and milk in a small
bowl and whisk to combine. Set aside.
Lay 1 pastry sheet on a clean board,
brush liberally with melted butter and
scatter with one-third of the cinnamon
sugar. Lay a second pastry sheet on top
and repeat process to create 3 layers,
finishing with a layer of melted butter
and cinnamon sugar. Cut the apple into
very small cubes and scatter over the
sugared pastry along with most of the
flaked almonds. Tightly roll up the
pastry
to form a Swiss roll shape. Brush the
long, open end with water and press to
seal the pastry. Brush with the egg
yolk
mixture, reserving some of the mixture.
Using a sharp knife, cut the roll into
2.5cm-thick slices and carefully
transfer
to the lined baking tray. Lay each
spiral
flat on the tray. Brush with any
remaining
egg yolk mixture and scatter with the
reserved 1 tbs cinnamon sugar and
remaining flaked almonds. Bake in
the oven for 40 minutes or until the
pastry is golden and cooked.
Meanwhile, for the glaze, gently warm
the honey and vanilla in a small
saucepan
over medium-low heat for 1 minute. Take
care as honey can boil very quickly and
easily if you have the heat too high.
Remove the cinnamon swirls from the
oven and liberally brush the tops with
the warm vanilla and honey mixture.
Sprinkle the tops of the swirls with
caster sugar, then return to the oven
for a further 5-10 minutes until pastry
is golden, sticky and crisp.
Serve
pastries
warm or at room temperature.
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