Apple and Blueberry puff pastries
1 sheet of ready made puff pastry
2 large, red apples, cored and thinly sliced (you can leave the skin on for colour)
2 tablespoons blueberry jam
1 egg yolk
Pre heat oven to 180 deg C
Cut one sheet of ready made puff pastry into 6 even oblongs. Lightly score a smaller oblong within each one about 1 cm from the edge. This will give a lip that will rise slightly higher than the centre.
Spread a teaspoon or so of the jam in the middle of each oblong, leaving the edges around where you have scored, clear of jam. Then top with overlapping apple slices. Sprinkle each one with a pinch of cinnamon and brown sugar. Brush egg yolk around the edges and bake centre oven for around 20 minutes until puffed and golden.
Once cooled mix 50g of icing sugar with a little milk until smooth and fairly sticky and drizzle over the slices.
This is a 2 ingredient, easy recipe, making a small amount of jam which will keep for about 4 weeks in the fridge in a sterilised jar.
Prepare jars by boiling jars and lids in boiling water for 5 minutes.
In a saucepan on a low – medium heat, add the blueberries and sugar and stir them together
Using a potato masher, gently press the fruit to break it up and then turn the heat up slightly to bring to a gentle boil …. Stir this continuously so it does not burn on the bottom of the pan. Continue doing this for around 30 minutes.
When the jam has thickened and sticks to a metal spoon it is ready to turn off the heat. Leave it to cool completely. If it is too chunky for you, once completely cool, you can mash it some more, or blend with a blending stick. Add to the warm jars and seal.
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