Ingredients

• 20g Unsalted Butter
• ½ Vanilla Bean Pod
• ½ Lemon
• 3 Apples
• 15g Unsalted Butter
• 1 Egg
• 60g Caster Sugar
• 1 tablespoon Cornflour
• 100g Water
• 200g All Purpose Flour
• ½ teaspoon Salt
• 150g Unsalted Butter

Tools

• Oven
• Parchment paper
• Wooden spoon
• Pastry brush
• Kenwood Chef
• Work surface
• Kenwood bowl - kenwood chef
• Large saucepan

Method

1. Add unsalted butter, vanilla bean pod, caster sugar, lemon, cornflour and apple to a clean large saucepan
2. Cook until softened and let cool - medium heat
3. Attach Spiral Dough Tool
4. Add water, all purpose flour, salt and unsalted butter to the Kenwood Bowl
5. Mix - 5 min, Speed 2
6. Remove the pastry from the bowl and wrap in plastic wrap
7. Chill in fridge - 30 min
8. Line a clean work surface with parchment paper
9. Add unsalted butter to the work surface
10. Place another piece of parchment paper on top
11. Using a rolling pin flatten the butter into a rectangle shape (15 x 10 cm)
12. Place the pastry from the fridge on to a lightly floured work surface
13. Roll out the pastry into a square (30 x 30 cm)
14. Place the butter into the centre of the dough
15. Fold the edges of the pastry over to enclose the butter fully and tightly pinch the seams to seal
16. Roll out the pastry until about 3-5 mm thick
17. Fold the bottom edge just over the centre and fold the top down to cover the first fold
18. Turn the dough 45º and immediately repeat the rolling and folding action
19. Wrap the pastry in plastic wrap and chill in the fridge for about 30 minutes
20. Repeat the folding and chilling process twice more
21. Pre-heat oven - 200°C
22. Remove the pastry from the fridge and place onto a lightly floured work surface
23. Roll out the pastry until about 2 mm thick
24. Cut out 10 cm rounds, then roll each gently to make a slight oval
25. Brush with egg
26. Spoon 1 tbsp of apple filling into the centre
27. Fold the top edge over to the bottom to form a semicircle
28. Seal the edges by pressing down hard with your fingers
29. Brush the tops with a little beaten egg
30. Use a skewer to make a small hole to allow steam to escape
31. Place the pastries onto a baking tray and chill in the fridge for 30 minutes
32. Bake - 20 min, 200°C
33. Let cool on round wire rack
34. Serve

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