Apple Puffs is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic tea-time snack of apple puree cooked in shortcrust pastry parcels. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Puffs.
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This is a classic recipe for a Victorian version of Apple Puffs that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Peel and core a sufficient number of apples, and stew them in a sealed jar in the oven; then let them cool, and mix the pulp with sugar and lemon peel shred fine. Bake them in thin paste, and in a quick oven.
Modern Redaction
Ingredients:
400g shortcrust pastry
6 apples, peeled, cored and sliced
4 tbsp brown sugar
pared zest of 1 lemon, finely shredded
Method:
Peel and core the apples, place in a pan with a little water then cover and cook gently for about 40 minutes, or until soft and pulpy. Allow the apples to cool then beat in the sugar and lemon zest until smooth.
Prepare the pastry according to the recipe then roll out and cut into squares about 10cm per side. Place a tablespoon of the apple mixture in the middle then fold over the edges of the pastry to seal. Transfer to a greased baking tray then set in an oven pre-heated to 180°C and bake for about 20 minutes, or until golden brown and cooked through. Allow to cool before serving.
