Kuehne June 2019

Apples, Cinnamon & Nutmeg with Shortcrust Pastry

Becs Rivett
Serves: 18
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  • 220g plain flour
  • 100g unsalted butter, cut into cubes
  • 3 tbsp cold water
  • 2 cooking apples
  • 30g cranberries
  • 60g pecans
  • 40g colden caster sugar, plus 3 tbsp
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon
  • Pinch nutmeg
  • 1 egg, beaten
  • Milk a splash for a wash


  2. Place flour and butter in a food processor. Pulse until the mixture resembles breadcrumbs. Add cold water and blend until the mixture forms dough. Wrap in clingfilm and chill in fridge for at least half an hour
  4. Preheat oven to 190°C. Grease 2 bun trays. Place the cranberries in a ramekin and pour over boiling water to soften them
  5. Toast pecans over a medium heat for a few minutes then put to the side. In the same pan, take the 3 tbsp of golden caster sugar and spread out over the pan to caramelise – do not stir, do not turn up the heat! Wait until nearly all sugar crystals have gone then tip pan gently to swirl caramel around. Toss pecans in caramel to cover. Tip back onto plate and allow to cool
  6. Peel apples, slice into quarters and remove core. If pecans are stuck together, break into a few pieces and place all of this in a food processor. Pulse until blended – fine or chunky- it’s up to you
  7. Drain cranberries. Stir in remaining sugar, cranberries, lemon juice, cinnamon and nutmeg
  8. Roll out pastry and cut out 18 circles. Cut out 18 tops
  9. Place large circles in each of the tray holes, then spoon about a teaspoonful of filling into each and top with the final pastry piece. Brush with the egg milk wash
  10. Bake for 20-25 minutes until tops are golden. Leave to cool
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