Roll the puff pastry until 2mm thick. Cut 4 round circles about 13cm and place on a baking sheet. Make a score around the edge to form a 1cm border. Prick the centres with a fork and chill for 30 minutes. Peel, core and slice the apples. Arrange on the puff pastry circles and sprinkle with sugar. Put some butter on top and bake in preheated oven 220⁰c until the pastry and apples are golden. Serve with a scoop of vanilla ice cream, drizzle of maple syrup and garnish with some fruit.
Serves 4Email this Recipe Back to Guest Chef 3