Lauraine Jacobs' unique twist on the traditional apple pie uses cream cheese and walnuts.
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6 small apples
3 tablespoons butter
4 tablespoons brown sugar
2 teaspoons ground cinnamon
1 lemon, zest and juice
500g ready-rolled puff pastry
6 tablespoons softened cream cheese
2 tablespoons fresh walnuts 1 egg, beaten
Cut the apples into quarters, removing the core and pips.
Melt the butter in a frying pan and add the apples. Cook gently for about 5 minutes, then add the sugar and half the cinnamon. Toss well over the heat and continue to cook for about 2 minutes. Add the grated zest and lemon juice, toss well and allow to cool.
Cut six 12cm by 12cm squares of pastry and lay them on a greased oven tray. In the centre of each, spread about 1 tablespoon of cream cheese. Divide the apple mix into six and spoon onto the cream cheese, scattering the walnuts and remaining cinnamon on top. Pull up the pastry corners and crimp the edges with your finger tips to form rustic parcels.
Refrigerate the pies for at least an hour to rest the pastry.
Preheat the oven to 200°C when ready for baking. Place the tray in the middle of the oven and bake for 30 minutes or until the pies are crisp, and golden and cooked underneath. Serve warm with yogurt or whipped cream.