Basket
020 7091 4800
For all enquiries call us on the number above Call us Monday - Friday 9:30 - 17:30

Emily Roux's Christmas Spiced Apple Puff Pastry Rolls


A great alternative to traditional mince pies or Christmas pud, that everybody will enjoy. This easy-to-make puff pastry roll is a fun family recipe, packed full of festive flavours.

Emily Roux's Christmas Spiced Apple Puff Pastry Rolls

I usually supply the whole family with mince pies at Christmas. However, this year I'm trying something different. Lighter than mince pies, these apple puffs are just as tasty! You can make these well in advance and keep them in the freezer until entertaining on the big day. This is a very versatile recipe to which you can add as many ingredients as take your fancy from chocolate chips to dried fruit or even alcohol.

About this recipe

Preparation Time 25 Minutes
Cooking Time 25 – 30 Minutes
Serves 15 People
Emily Roux's Christmas Spiced Apple Puff Pastry Rolls Emily Roux's Christmas Spiced Apple Puff Pastry Rolls

Ingredients

  • 500g “block” puff pastry
  • 4 tbsp. of muscovado sugar
  • 4 Cox’s apples
  • 2 tsp. of cinnamon powder
  • 1 tsp of ginger powder
  • 1 tsp of nutmeg powder
  • 3 egg yolks, beaten
  • 1 tbsp. of milk
  • muffin tins for baking

Method

1.

Preheat your oven to 180C.

2.

On a lightly floured surface, roll out your puff pastry into a large square, 3-4mm thick. Make an egg wash with the beaten yolks and milk and brush over the whole sheet of pastry. 

3.

In a small bowl, thoroughly mix the sugar and spices together before sprinkling all over the pastry. 

4.

Wash, core, quarter and slice the apples as finely as you possibly can (use a mandolin if you own one). Slice the apples again into thin matchsticks to make a "julienne". Scatter apple evenly over the pastry making sure it is all facing the same direction (this will make it a lot easier to roll). 

5.

Once you have covered the whole sheet with apple, roll it up into a sausage-shaped roulade making sure the apples are wrapped tightly inside. Cut into slices 3-4 cm thick using a sharp knife. (At this point you can wrap and freeze the sliced roulade until needed, and just bake for an additional 10 minutes at 180C.) 

6.

Egg wash each slice before snuggling into muffin moulds and cooking for 25 minutes until caramelised and golden brown.

Share this recipe

Emily Roux's Pain au Lait Emily Roux's Lobster Medallions and Tortellini