INGREDIENTS
For the spirals:
- 400 g ready-made puff pastry, thawed in the fridge
- 1 apple, grated
- 50 g (1/3 cup) pecan nuts, roughly chopped
- 50 g (1/3 cup) raisins
- 30 g (2 tablespoons) brown sugar
- 30 ml (2 tablespoons) ground cinnamon
- 30 ml (2 tablespoons) ground mixed spice
- 1 egg, lightly whisked with a pinch of salt
- 1 tablespoon castor sugar
To serve:
- 250 ml Clover Classic Custard
Method
For the spirals:
- In a mixing bowl, combine the apple, raisins, nuts, sugar and spices. Mix well and set aside.
- Unfold the puff pastry sheet on a lightly floured surface.
- Sprinkle the apple mixture over the pastry, keeping a 1 cm edge clean.
- Tightly roll the pastry into a log, pinch the seam closed with your fingers (you can use a dab of water to act as glue), place on a tray and rest in the fridge for 20 min or until firm.
- Preheat oven to 200°C.
- Line a baking tray with baking paper.
- Remove the log from the refrigerator and cut with a sharp knife into 12 wheels, about 1 cm thick.
- Place the wheels on the prepared baking tray, spiral side up, about 4 cm apart as they will spread slightly while cooking.
- Brush the tops of the wheels with the egg wash and dust with the castor sugar.
- Bake for 30 min or until golden brown and crispy.
- Remove from the oven and allow to cool on the tray for 2 minutes.
To serve:
- Serve warm with custard.
TIPS:
- Add a teaspoon of cloves and nutmeg for an extra spicy version.
- You can make the log a day in advance, just keep it rolled up in plastic wrap in the refrigerator and cut once ready to bake.
