These individual baked apples wrapped in a coat of sweet shortcrust pastry sure make a delicious dessert. They are also a really simple thing to make, too. Make them in advance and just put them into the oven when you’re ready to serve. To make matters even better, they're fabulous either hot or cold.
- 225g shortcrust pastry
- 4 small cooking apples
- 25g sultanas
- 25g brown sugar
- 25g butter
- 1 tsp. cinnamon
- 1 egg
Peel and core the apples but don’t slice them.
Preheat the oven to 220C.
Roll the pastry out to about 5mm thick.
Cut out four circles from the pastry using a saucer or a similarly sized cutter.
Mix together the sultanas, sugar, butter and cinnamon.
Place an apple onto each circle of pastry and top each with a quarter of the brown sugar and butter mixture.
Enclose each apple with the pastry and place them seam side down on a baking tray.
Brush with beaten egg and then bake them for 25 minutes.
Sprinkle them with a little caster sugar as they come out of the oven and then leave them to cool for ten minutes or so before serving.