Apple dappy Recipe
- 100g/3½oz self-raising flour, plus extra for dusting
- 30g/1oz butter
- 1 tbsp caster sugar
- 4 tbsp single cream
- 1 eating apple, peeled, core removed, flesh grated
- pinch ground cinnamon
- 2 heaped tsp demerara sugar
- Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment.
- Rub the flour and butter together in a bowl using your fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar until well combined.
- Mix in the cream tablespoon by tablespoon until the contents of the bowl come together as a soft dough. You may not need all the cream.
- In a separate bowl, mix together the grated apple, cinnamon and one teaspoon of demerara sugar until well combined.
- Lightly dust a work surface with a little flour. Roll the dough out into a rectangular shape the thickness of 0.5cm/Âźin.
- Remove the apple mixture from the bowl using a slotted spoon, so that as much juice as possible is left in the bowl. Spread the apple mixture all over the pastry.
- With the long side of the pastry rectangle facing you, roll up the pastry like a Swiss roll. Using a sharp knife, cut the pastry roll into seven thick slices.
- Place each pastry swirl flat onto the lined baking tray, arranging them in a circle with one in the centre. Sprinkle over the remaining demerara sugar. Bake in the oven for 20-25 minutes, or until crunchy on top and golden-brown. Serve immediately.
