3 great ways with PUFF PASTRY

CRISPY, GOLDEN SWEET DELIGHTS

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Apple and Caramel Pop Tarts

MAKES 10

PREP 30 MINS COOK 12 MINS

• 4 sheets frozen puff pastry, just thawed

• 1 egg, lightly beaten

• 1½ tblsp caster sugar Vanilla ice-cream, to serve

FILLING

• 385g can sliced apple pie fruit, drained, chopped

• 1/2 x 135g packet Chewy Toffees, chopped

• 1/4 cup desiccated coconut

1 To make filling, combine all ingredients in a large bowl. Mix well.

2 Cut each sheet of pastry into six rectangles (8cm x 12cm). You only need 20 rectangles, so reserve remaining pastry for another use.

3 Place 2 tblsp filling in the centre of one rectangle, leaving a 1cm border around edges. Brush edges with egg. Top with another rectangle. Seal edges with a fork. Repeat with remaining rectangles, egg and filling to make 10 tarts.

4 Place tarts on two large oven trays lined with baking paper. Brush lightly with egg. Sprinkle evenly with sugar. Using a small, sharp knife, cut four slits at 1½cm intervals, across the top of each tart.