Recipe
Cinnamon Apple Puff Pastry Log
A crisp apple pastry log filled with cinnamon-roasted Bramley apples and raisins, finished with a sugared crust for a warm dessert that slices neatly and serves a crowd.
Ingredients
Method
20 mins prep35 mins cook55 mins total
Heat the oven to 200°C fan (220°C conventional). Line a baking tray with parchment.
Toss the chopped apples with butter, light brown sugar, and 1 teaspoon cinnamon in a roasting tin. Roast for 20 minutes until soft, then mash lightly and cool for 10 minutes.
If using, soak the raisins in Calvados for a few minutes; otherwise use drained raisins from hot-water soak.
Unroll the puff pastry on a lightly floured surface. Spread the cooled apple mixture down the centre, leaving a 2cm border. Scatter over the raisins.
Fold and roll the pastry into a log, seam-side down. Tuck in the ends, brush all over with beaten egg, then dust with caster sugar and a pinch of cinnamon.
Bake for 22-25 minutes until deeply golden and crisp. If browning too fast, loosely tent with foil for the final 5 minutes.
Rest for 10 minutes before slicing into thick rounds and serving warm.
Notes
Cool the roasted apple filling before spreading it over the pastry; warm filling can soften the butter layers and make the log harder to roll neatly.
The Calvados is optional. If you leave it out, soak the raisins in hot water and drain them well before adding them to the filling.
About this recipe
This apple pastry log brings together tart Bramley apples, plump raisins and warm cinnamon inside a crisp, golden sheet of puff pastry. It makes a generous dessert for sharing, with the spiral-like slices giving a simple bake an appealing centrepiece quality.
Roasting the apples before they meet the pastry concentrates their flavour and keeps the filling from turning watery. Cool the mixture well, roll the pastry firmly, then finish it with egg wash and cinnamon sugar so the crust bakes deeply golden while the centre stays tender.
