Ingredients

• 700g Bramley apples, peeled, cored and diced into 1cm cubes
• 70g unsalted butter
• 100g caster sugar
• 1 tsp ground cinnamon
• 50g sultanas
• 1 tbsp lemon juice
• 1 tbsp cornflour
• 1 tbsp vanilla extract
• 500g block of puff pastry

Method

1. Preheat your oven to 170﮿ C
2. In a pan on a medium heat, add the butter, sugar and lemon juice and bring to a boil.
3. Dilute the cornflour in 100ml of cold water and add to the pan.
4. Add the apple to the pan and cook until they are almost pureed.
5. Stir in the sultanas and cinnamon, remove from the heat and leave to cool completely.
6. Whilst its cooling, evenly roll out your puff pastry block to approx. 30 x 15cm and cut into 6 equal sized squares.
7. Divide the apple mixture evenly across the six squares of pastry and fold in half diagonally, pinching the edges to seal.
8. Brush the tops with water and a dusting of caster sugar, removing any excess.
9. Bake for approximately 25 minutes or until golden.