2 puff pastry sheets
2 medium apples (peeled, cored and quartered)
1/3 cup cake sugar (leave some for dusting)
Preheat oven to 425°C °F
Boil the apple slices in water in a saucepan for about 4 minutes until soft.Filter the water, mix with the sugar and leave to cool.
Divide each pasta sheet into six equal rectangles.
Moisten the edges of the rectangle, then center the sweet apple. Cover it with a cut piece of dough.
Pinch the edges together to create a sealed package.Do the six packs like this.
Arrange the biscuits on a baking tray lined with baking paper. Sprinkle lightly with sugar. Bake
12-15 minutes until golden and crispy.
Enjoy freshly baked apple pie while it’s still hot to capture all its essence.If you have leftovers (which is rare!), store them in an airtight container in the fridge. Just reheat them before serving and they’ll be like new!