Jane Austen Apple Puffs
A Historical Recipe for Apple Puffs from a Family Friend of Jane Austen, made with apples, marmalade and orange blossom water in puff pastry.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces puff pastry
- 1 pound cooking apples - I used Granny Smith
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 teaspoon lemon rind, finely grated
- 1 tablespoon orange blossom water or 1/2 tsp cinnamon ((optional))
- 1 tablespoon fine-cut orange marmalade, plus more for topping
- Caster sugar for sprinkling
Instructions
- 1
Preheat oven to 400 degrees F. Grease and flour a baking sheet, or cover with parchment or a silicone baking sheet. Peel, core and slice the apples. Stew them in 1/2 cup of water until tender. Drain well and reserve the cooking juice. Allow to cool completely.
- 2
Put the cooked apple in a bowl and mix in brown sugar, lemon rind, marmalade and optional orange blossom water or cinnamon. Taste and adjust flavoring as needed.
- 3
On a lightly floured surface, roll out the pastry to 1/8 inch thick and cut the pastry into 8 4-inch squares.
- 4
Divide the apple puree between them, placing it in a line across the center of each square and stopping well short of the ends.
- 5
With a pastry brush, use the reserved apple cooking liquid to dampen the edges of the pastry.
- 6
Fold the two edges parallel with the line of filling over the puree. Pinch and seal the edges together with a fork, forming a tube.
- 7
Pinch and seal the ends of the tube together and use a fork to seal shut.
- 8
Brush the pastry lightly with the reserved apple cooking liquid and sprinkle with caster sugar.
- 9
Using a sharp knife, gently cut vents into the top of the pastries.
- 10
Place the puffs on the greased or lined baking sheet and bake for 20 - 25 minutes, or until golden brown.
- 11
Serve warm, topped with a little extra marmalade or candied orange peel.