My favourite kind of Sunday is one that involves baking- the chopping, the stirring, the licking of wooden spoons (washing up afterwards, not so much) On Friday I was cosied up at home with a hot chocolate listening to the rain beat down on the window, but by Sunday…Sunday was the kind of morning to throw open the doors, to turn up the volume on my favourite playlist, and to piece some ingredients together onto the kitchen counter. Some fruit, some lemon, cinnamon, and a roll of puff pastry…it was a pie kind of day. Or specifically, little puff pies. I made two kinds; a classic apple pie filing and a fancy new twist with cherry and chocolate. As Mel and Sue say, on your marks, get set, BAKE!
1 packet of puff pastry
Chocolate + Cherry
1/2 tin of black cherries (or fresh, if in season)
1 teaspoon of cornflour
1 and 1/2 teaspoons of caster sugar
juice of 1/4 of a lemon
dark chocolate (I used Lindt)
1 Granny Smith apple
1 teaspoon of brown sugar
juice of a quarter of lemon
half a teaspoon of cinnamon
1 teaspoon of cornflour
Preheat the oven to 200 celcius
In a pot, stir in the cherries, lemon juice, sugar and cornflour together over a gentle heat. When the juice starts to thicken, take it off the heat and leave to cool in a bowl.
For the apple filling, peel and chop one Granny Smith into small 1cm pieces. Mix well with the sugar, lemon juice, cinnamon and cornflour, and again, simmer until it thickens. Leave to cool also.
With a sheet of puff pastry, cut approximately 8 circles (I used a glass, because I’m fancy like that. Or not fancy at all)
Lay circles on a pan and place about 1 teaspoon or so of the filling onto each. Pop one square piece of chocolate on top of all the cherry filled ones.
Fold over gently and press the sides together with a fork.
Beat an egg and give each pastry a wash. Then sprinkle with granulated sugar so it has a crunchy, golden finish!
Bake in the oven for 10-12 minutes.
Ready to eat after a few minutes to cool!
The chocolate will have melted into the cherry mix; chocolate and cherry, name a more iconic duo 😉
The apple pie filling is a classic. It’s comforting, it’s delicious, it’s ridiculously simple. I prefer using Granny Smith’s because their tart taste balances out the sweetness and I like their texture when cooked.
These are so easy to make, impressive to look at- and you could freeze them ahead if you wanted to make them for a party.
…I gave Robin one before he headed out (and snacked on the remainder over the rest of the day)
I’m not even sorry 🙂