- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Take a look at this decadent dessert recipe – a perfect marriage of salted caramel and sweet apples, wrapped in pastry and topped with creamy ice cream.
- Serves12
- Cook time40 minutes
- Prep time45 minutes, + 20 mins chilling & 10 mins cooling time
Ingredients
- 4 sheets frozen puff pastry, thawed
- 6 apples, peeled, cut crossways into 2cm-thick slices
- 2 tbs raw sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 free-range egg, lightly whisked
- Vanilla ice cream, to serve
Salted caramel
- 1/2 cup (110g) caster sugar
- 1/2 cup (125ml) thickened cream
- 1/2 tsp sea salt flakes
Nutritional information
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
Position racks in centre and lower third of oven and preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Cut the pastry sheets into 1.5cm-long strips. Transfer to a separate baking tray or plate. Cover and place in the fridge for 10 mins to chill.
Step 2
Using a 3.5cm round cutter, cut discs from the centres of the apple slices and discard. Thread 1 pastry strip through the hole of 1 apple slice, then wind long end of strip towards you, around the slice. Keep winding, overlapping slightly, until you have used the whole strip (don’t worry about small gaps). Repeat with 4 more pastry strips to enclose the apple slice. Press the pastry gently all over to seal and create a doughnut shape. Repeat with remaining apple slices and pastry strips. Divide the apple pastries among the lined trays. Place in the fridge for 10 mins to chill.
Step 3
In a small bowl, combine the raw sugar, cinnamon, ginger and nutmeg. Brush the apple pastries with the egg and sprinkle with the sugar mixture.
Step 4
Bake, swapping the trays halfway through cooking, for 35-40 mins or until the pastry is puffed and golden. Set aside for 5 mins to cool.
Step 5
Meanwhile, to make the salted caramel, in a small saucepan over low heat, stir caster sugar and 2 tbs water until the sugar has dissolved. Increase heat to medium-high and bring to the boil, without stirring, for 6-8 mins or until caramel is golden brown, brushing down the sides of the pan with a wet pastry brush to dissolve any crystals. Remove pan from heat and gradually whisk in the cream and salt. Set aside for 10 mins to cool slightly.
Step 6
Divide the apple pastries among serving plates. Serve with ice cream and the warm salted caramel.
Recipe tip
COOK. STORE. SAVE.
Use it up: For a handy savoury starter, try making Curtis’ herb and fetta tart using any leftover pastry. See how at coles.com.au/herbfettatart.
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Curtis Stone's apple pastry ring sundaes with salted caramel
- Serves12
- Cook time40 minutes
- Prep time45 minutes, + 20 mins chilling & 10 mins cooling time
Ingredients
- 4 sheets frozen puff pastry, thawed
- 6 apples, peeled, cut crossways into 2cm-thick slices
- 2 tbs raw sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 free-range egg, lightly whisked
- Vanilla ice cream, to serve
Salted caramel
- 1/2 cup (110g) caster sugar
- 1/2 cup (125ml) thickened cream
- 1/2 tsp sea salt flakes
Description
Take a look at this decadent dessert recipe – a perfect marriage of salted caramel and sweet apples, wrapped in pastry and topped with creamy ice cream.
Method
Step 1
Position racks in centre and lower third of oven and preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Cut the pastry sheets into 1.5cm-long strips. Transfer to a separate baking tray or plate. Cover and place in the fridge for 10 mins to chill.
Step 2
Using a 3.5cm round cutter, cut discs from the centres of the apple slices and discard. Thread 1 pastry strip through the hole of 1 apple slice, then wind long end of strip towards you, around the slice. Keep winding, overlapping slightly, until you have used the whole strip (don’t worry about small gaps). Repeat with 4 more pastry strips to enclose the apple slice. Press the pastry gently all over to seal and create a doughnut shape. Repeat with remaining apple slices and pastry strips. Divide the apple pastries among the lined trays. Place in the fridge for 10 mins to chill.
Step 3
In a small bowl, combine the raw sugar, cinnamon, ginger and nutmeg. Brush the apple pastries with the egg and sprinkle with the sugar mixture.
Step 4
Bake, swapping the trays halfway through cooking, for 35-40 mins or until the pastry is puffed and golden. Set aside for 5 mins to cool.
Step 5
Meanwhile, to make the salted caramel, in a small saucepan over low heat, stir caster sugar and 2 tbs water until the sugar has dissolved. Increase heat to medium-high and bring to the boil, without stirring, for 6-8 mins or until caramel is golden brown, brushing down the sides of the pan with a wet pastry brush to dissolve any crystals. Remove pan from heat and gradually whisk in the cream and salt. Set aside for 10 mins to cool slightly.
Step 6
Divide the apple pastries among serving plates. Serve with ice cream and the warm salted caramel.