Tuesday, 29 October 2013

TOFFEE APPLE PARCELS

Besides blazing summer and snow-deep winters, this time of year is the best. The dark nights are still a novelty and made pleasant with fireworks and the smell of bonfires and the flavours of this season are top notch. Here I take the classic bonfire night treat, the toffee apple, put it into a filo pastry case and deep fry it to make the ultimate autumnal treat. You get a crisp and sugary pastry giving way to buttery stewed apples and a small touch of a rich toffee sauce. All you need now is a fire to eat them round.

A knob of butter
2 large baking apples, peeled and diced into small chunks around the core
2 tbsp soft brown sugar

For the Toffee Sauce
80g soft brown sugar
Knob of butter
A couple splashes of milk

To assemble
Filo pastry sheets, about 12 (amount will vary on how well you wrap)
A small knob of butter melted in a pan for brushing the pastry
A couple of tablespoons of unrefined sugar for rolling

Makes 6

Melt the butter in a pan then throw in the apples. Add the sugar and fry for about 7-8 minutes until soft, but the apples still hold their shape.

Make the sauce by melting the sugar and butter together in a small saucepan. Once gooey loosen with enough milk to make a thick and glossy sauce. Leave to simmer on a low heat for about 1 minute, just to make sure it’s all smooth.

Heat a deep-fat fryer to about 180° while you make the parcels. Either that or add enough oil to shallow fry in a large pan. By the time you’re with the parcels, the oil will need to be hot enough to brown a small cube of bread in 20-30 seconds.


Take the filo pastry sheets and brush all over with the butter, continuously as you go along, so that every part is covered and sticky. Cut the sheets in half and use about 4 halves layered for each parcel. Take a tablespoon of the apples and place in the centre of the sheets then top with a small amount of the toffee sauce. Wrap the filo sheets around the filling to make a sausage-like shape then pinch the ends together to seal. If there are any rips or holes, tear some of the spare pastry off, brush with butter and patch over the gaps. Don’t worry about exact sizes or how untidy they are because they tend to get roughed up a bit whilst frying anyway. 

Once you have all 6 parcels carefully drop into the hot oil, 2 at a time and fry for about 2-3 minutes, flipping in between. When golden and crisp remove from the oil, pat with a little kitchen paper then roll in the unrefined sugar. Enjoy!


4 comments:

  1. Wil, I really want to hurl abuse at you because I am on a diet and these look amazing, but that might not appropriate so I'm just going to drool on my keyword and mutter under my breath instead...

    Did that adequately compliment how amazing this dish looks? I hope so.

    ReplyDelete
    Replies
    1. I'd take the abuse because it's a compliment hahaha

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  2. Lovely, but I'm scared of deep frying and NEVER do it. Would baking be almost as good?

    ReplyDelete