I’ve been trying new dessert recipes that will accommodate my husband’s diabetes. We keep a very strict dietary regime and include exercise for the both of us which helps to stabilise glucose levels. We’ve been on a low GI diet for years, and we’ve both benefited from it. So, with that background behind us …
My friend at Zeb Bakes offered me some suggestions about fresh fruit wrapped in filo or other pastries. An excellent suggestion, mostly because I do it all the time. As a matter of fact, I’ve done it a lot recently to use up windfall apples.
This isn’t so much a recipe as instructions on how to make a quick, pretty and cheap dessert. All you need is a package of pre-rolled puff pastry, an oven preheated to gas 7/220C, a baking sheet lined with parchment, a bit of sugar, a drizzle of honey, and a couple of apples.
Cut off a section of puff pastry about an inch wider than the width of your apple and about 7 inches long for each person. Be sure that the edges are cut crisply or the pastry won’t rise well. Run a knife along each edge to create a 1/4 inch border. Drizzle a bit of honey or jam inside the rectangle created by your border, and then place your apple slices layering them slightly, well clear of the border so they don’t interfere with the dough rising. Sprinkle each rectangle with a little sugar through a sieve so it’s evenly distributed.
Transfer them to your baking sheet using a spatula knife, and bake for 15-18 minutes until risen and golden. You can, if you wish, brush milk or egg across the border but if it settles on the edges, the dough won’t rise so I don’t bother. It seems to rise and colour nicely without an egg wash.