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Apple Puff Pies


•  Remove the slices of puffed pastry from the packet and leave them to defrost to room temperature according to the instructions.
•  Rinse the raisins several times in warm water. Drain them on absorbent paper.
•  Peel the apples, remove the core and grate them. Sprinkle them immediately with lemon juice to prevent them from turning brown. Mix the granulated sugar with the cinnamon, hazel nuts, raisins and lastly the grated apple.
•  Roll out the puff pastry, if required, into 20 x 40 cm rectangles. Cut 8 squares 10 x 10 cm from each of the layers of rolled pastry. Cover one half of each square, leaving space for edging, with the apple filling.
•  Mix the eggs and the evaporated milk and brush the edges of the squares with this mixture. Close them and press them down well. Use the rest of the mixture to brush the pastry parcels generously.
•  Pre-heat the over to 220º. Put the oven tray under the tap and rinse it, but do not dry. Place the parcels on the tray and put them aside for 15 minutes in a cool place.
•  Place the parcels in a medium oven for around 20 minutes.
•  Remove them from the tray carefully and leave them to cool on a cooling rack.


Ingredients for 16 puff pies:
  • 600 g of frozen Cozinha Pronta puff pastry
  • 100 g of raisins
  • 4 apples
  • 1 soupspoon of lemon juice
  • 4 soupspoons of granulated sugar
  • 1 teaspoon of cinnamon
  • 5 soupspoons of chopped hazel nuts
  • To roll out and brush:
    2 eggs; 3 soupspoons of evaporated milk.

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