Recruitment Apple Pastries, apples filled with tropical fruit then encased in flaky pastry, makes a superb dessert. Serve on its own or with chilled whipped cream.
2 teaspoons butter
4 large cooking apples, peeled and cored
14 oz. canned tropical fruit salad, drained
2 tablespoons sugar
½ teaspoon ground cinnamon PASTRY
8 oz. flour
1 teaspoon salt
2 oz. butter
2 oz. vegetable fat
3 TO 4 tablespoons cold water
1 tablespoon sugar
First make the pastry. Sift the flour and salt into a large mixing bowl. Add the butter and vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs.
Make a well in the centre of the flour mixture and add
3 tablespoons of the water. Using the knife, mix in the water. With your hands, mix and knead the dough until it is firm. Add a little more of the water if the dough is too dry. Shape the dough into a ball, wrap it in greaseproof or waxed paper and chill it in the refrigerator for
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200’C). Using the 2 tea-spoons of butter, grease a large baking sheet and set aside.
Remove the dough from the refrig-erator and remove and discard the greaseproof or waxed paper. On a lightly floured working surface, using a rolling pin, roll the dough out into a square approximately i-inch thick.
Cut the dough into 4 equal squares, reserving a 2-inch strip of dough. Place an apple in the centre of each square. Fill the centre cavity of each apple with tropical fruit salad and sprinkle over tablespoon of sugar and a little of the cinnamon.
Dampen the edges of the dough with a little cold water.
Lift the edges of the dough squares up and over the apples to enclose them completely. Pinch the edges of the dough together to seal them.
Cut 8 leaf shapes from the leftover strip of dough. Moisten each leaf with a little water and gently press 2 leaves over each dough-covered apple. Sprinkle over the sugar.
Carefully transfer the apples to the prepared baking sheet and place them in the centre of the oven. Bake for 30 minutes or until the pastry is golden.
Remove the baking sheet from the oven. Transfer the pastries to a warmed serving dish and serve immediately.