10 Granny Smith apples, cored, peeled, thinly sliced
250g strawberries, thickly sliced
2 tbs caster sugar
1 tsp finely grated lemon rind
Cinnamon swirl pastry
2 cups (300g) plain flour
1 cup (150g) self-raising flour
1/2 cup (60g) custard powder
2 tbs caster sugar
250g butter, chilled, chopped
2 Coles Australian Free Range Egg yolks
1/2 cup (125ml) iced water
80g butter, extra, softened
1/2 cup (110g) brown sugar
1 tbs ground cinnamon
Nutritional information
Per serve: Energy: 2008kJ/490 Cals (23%), Protein 5g (10%), Fat 24g (34%), Sat Fat 15g (63%), Sodium 289mg (14%), Carb 60g (19%), Sugar 28g (31%), Dietary Fibre 5g (17%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the cinnamon swirl pastry, place combined flour, custard powder, caster sugar and chopped butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough just comes together, adding more water if needed. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 30 mins to rest.
Step 2
Place the softened butter, brown sugar and cinnamon in a small bowl and stir until well combined.
Step 3
Divide pastry in half. Wrap 1 pastry half in plastic wrap and reserve in the fridge. Divide the remaining pastry half into 2 even portions. Roll out 1 portion between 2 sheets of baking paper into a 3mm-thick, 20cm x 30cm rectangle. Spread half the cinnamon mixture evenly over pastry. Starting from 1 long end, roll up tightly to enclose filling and form a log. Wrap in plastic wrap and place in the fridge for 30 mins or until firm. Repeat with the remaining pastry portion and cinnamon mixture.
Step 4
Meanwhile, place apple, strawberry and 1 tbs water in a large saucepan. Cover and bring to a simmer over medium heat. Cook for 5 mins or until apple is tender. Drain apple mixture, discarding liquid. Transfer apple mixture to a heatproof bowl. Gently stir in sugar and lemon rind. Set aside to cool.
Step 5
Preheat oven to 180°C. Roll out reserved pastry between 2 sheets of baking paper to a 3mm-thick disc. Line a 23cm (base measurement) tart tin or pie tin with the pastry. Use a small sharp knife to trim the edge. Place in the fridge for 30 mins to rest.
Step 6
Use a small sharp knife to cut each cinnamon pastry log into 3mm-thick discs. Arrange the pastry discs side-by-side in concentric circles over a large sheet of baking paper. Top with another sheet of baking paper. Use a rolling pin to gently roll over the pastry discs to seal the edges.
Step 7
Spoon the apple mixture into the pastry case in the tin. Carefully invert the cinnamon pastry over the apple mixture and trim the excess. Bake for 45 mins or until the pastry is golden brown. Set aside for 10 mins to cool slightly. Cut into wedges to serve.
10 Granny Smith apples, cored, peeled, thinly sliced
250g strawberries, thickly sliced
2 tbs caster sugar
1 tsp finely grated lemon rind
Cinnamon swirl pastry
2 cups (300g) plain flour
1 cup (150g) self-raising flour
1/2 cup (60g) custard powder
2 tbs caster sugar
250g butter, chilled, chopped
2 Coles Australian Free Range Egg yolks
1/2 cup (125ml) iced water
80g butter, extra, softened
1/2 cup (110g) brown sugar
1 tbs ground cinnamon
Description
Inside the pretty brown sugar and cinnamon pastry, this pie is filled with sliced apple and strawberries. Serve warm with a scoop of ice cream.
Method
Step 1
To make the cinnamon swirl pastry, place combined flour, custard powder, caster sugar and chopped butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough just comes together, adding more water if needed. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 30 mins to rest.
Step 2
Place the softened butter, brown sugar and cinnamon in a small bowl and stir until well combined.
Step 3
Divide pastry in half. Wrap 1 pastry half in plastic wrap and reserve in the fridge. Divide the remaining pastry half into 2 even portions. Roll out 1 portion between 2 sheets of baking paper into a 3mm-thick, 20cm x 30cm rectangle. Spread half the cinnamon mixture evenly over pastry. Starting from 1 long end, roll up tightly to enclose filling and form a log. Wrap in plastic wrap and place in the fridge for 30 mins or until firm. Repeat with the remaining pastry portion and cinnamon mixture.
Step 4
Meanwhile, place apple, strawberry and 1 tbs water in a large saucepan. Cover and bring to a simmer over medium heat. Cook for 5 mins or until apple is tender. Drain apple mixture, discarding liquid. Transfer apple mixture to a heatproof bowl. Gently stir in sugar and lemon rind. Set aside to cool.
Step 5
Preheat oven to 180°C. Roll out reserved pastry between 2 sheets of baking paper to a 3mm-thick disc. Line a 23cm (base measurement) tart tin or pie tin with the pastry. Use a small sharp knife to trim the edge. Place in the fridge for 30 mins to rest.
Step 6
Use a small sharp knife to cut each cinnamon pastry log into 3mm-thick discs. Arrange the pastry discs side-by-side in concentric circles over a large sheet of baking paper. Top with another sheet of baking paper. Use a rolling pin to gently roll over the pastry discs to seal the edges.
Step 7
Spoon the apple mixture into the pastry case in the tin. Carefully invert the cinnamon pastry over the apple mixture and trim the excess. Bake for 45 mins or until the pastry is golden brown. Set aside for 10 mins to cool slightly. Cut into wedges to serve.
