One of all my all time favourite snacks is apple slices with peanut butter… or in my case, peanut butter with a bit of apple.
I recently got myself a pot of PB Fit peanut butter flour and love hor versatile this delicious tasting peanut butter is.
You simply add water & as you stir it creates a creamy peanut butter before your eyes. What more could you want from life?
So I decided to branch out and create a delicious twist on the apple turn over using the off-cuts of my Christmas spiced mince-pie pastry!
Genius, I know!
So without further ado lets get into the recipe!
R E C I P E
320g Plain Flour
20g Icing Sugar
1 tspn Nutmeg
Pinch of Salt
50ml Orange Juice (fresh is best)
20ml Cold Water
1 Cooking Apple (medium sized) peeled
1 tspn Cinnamon (heaped)
1 tspn brown sugar
PB Fit peanut butter flour (or you can use a spreadable brand of peanut butter)
M E T H O D
1) Sieve the flour & icing sugar into a large mixing bowl, add in the nutmeg & salt.
2) Cut the butter and lard into cubes and add to the flour mixture. Using your fingertips gently rub the fat into the flour until it forms breadcrumb like consistency.
You should be lifting the flour up and rubbing it through your finger tips to add air into the mixture. The use of lard and butter gives the pastry its nice flakey consistency and is melt in the mouth.
3) Add in the liquid slowly forming a ball with the dough. You want to add it in a little at a time as to not get the mixture too wet, it should come together to form a nice firm ball not a gooey mess.
4) Put the ball into a food bag and keep in the fridge for 20-30 minutes.
5) In the meantime make the filling. Peel and slice the cooking apple into length ways, thin slices.
6) In a separate bowl add 2 dessert spoons of PB Fit and begin adding water until you get a thick, but runny, consistency. Depending how much peanut butter you want you can make this part to suit your preference.
7) When the pastry is ready put a little flour out on the surface so it doesn’t stick when it’s rolled out. Using a rolling pin, roll the pastry to the thickness of a £1 coin, and rectangular in shape.
8) Laying it out in front of you so that horizontally it’s at its longest, spread the Peanut Butter mixture along the central strip, and layer the thin slices of apple on top. Dust over the cinnamon and brown sugar.
9) Cut slits down the pastry in vertical lines, from the outer sides until 5mm before it touches the mixture.
10) Begin to cross over the pieces of pastry creating a plait over the top of your mixture, and using water with your fingertips to secure the pastry in place.
11) Put on to a baking tray lined with grease proof paper and back on 180C/Gas Mark 4/350F for 20-30minutes.
At this point you can add an egg white glaze to make it shiny when it cooks. Simply whisk 2 egg yolks with 1 dessert spoon of icing sugar and brush over the mixture before baking.