Let's celebrate Fall with the satisfying and easy-to-make dessert snack!
Cinnamon Swirl Apple Pie Boats are the straightforward, quick-to-make-in-one-afternoon snacks you were searching for. They will satisfy your sugar cravings and give you that Autumn feelin'.
water 50-100ml, sugar (up to 3 teaspoons), cinnamon (up to 3 teaspoons), one pack of rolled up shortcrust pastry, 2-3 medium-sized apples, powdered sugar (1 tbsp; optional)
You will also need a potato masher, a small cooking pot, a peeler.
Wash apples, peel their skin, and cut them into little cubes. Throw apple cubes into the pot, add water, sugar, cinnamon, mix it all up and simmer on a small fire until apples get tender.
Mash the fruit using potato masher.
Spread shortcrust pastry evenly onto the baking tray and cover it with mashed apples.
Roll pastry back up, flatten it a bit to make it appear more oval-shaped.
Cut it into 2 cm tick slices and bake (wide side up) for around 20 minutes at 175°C or 347 °F. (Pastry baking times may very. You can check baking times suggestions on the package).
Leave it to cool for 15 minutes.
Dust it with powder sugar (optional) and serve.
is shortcrust pastry the same as puff pastry? we don't have shortcrust pastry or if we do, it isn't called that. ThanksReplyDelete
I've made something similar using Pillsbury Crescent sheet (you can use the roles and pinch the perforations together)Delete
@Patrice : Shortcrust pastry dough is just like a regular dough (a bit thinner, though). You can use shortcrust or puff pastry for that recipe, whatever tastes better to you.Delete
@ Carol S: Oh yeah- great idea! Pillsbury Crescent sheets work, too.
Same question as Patrice. In the pictures, it looks like puff pastry before it's baked but after thicker and not as crispy.ReplyDelete
Looks like a pie crust might work. I googled it and I think they’re interchangeable for this recipe. ( I think?)ReplyDelete
It’s basically strudel, so puff pastry would also work.ReplyDelete
Both shortcrust and puff pastry would work for that recipe. I just like the taste od shortcust better.ReplyDelete
Do you bake them sliced but still in a roll or separate “boats” before baking?ReplyDelete
I separate them. They get nice and mushy on the inside and slightly crispy on the outside. :)Delete