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Apple, Cinnamon and Raisin Towers




Source of Recipe


Sainbury's


List of Ingredients




For the pastry discs:
454g pack shortcrust pastry mix

For the filling:
4 Bramley apples, peeled, cored and cut in half horizontally
50g butter, softened
100g soft brown sugar
5ml spoon ground cinnamon
142ml pot double cream
25g raisins soaked in 2 x 15ml spoons rum or brandy
2 x 15ml spoons runny honey for drizzling

Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

For the pastry discs: Make up the pastry as pack instructions then cut into 12 circles using a 7cm plain pastry cutter. Place in the oven and cook for 10-15 minutes.

For the filling: Spread the apple halves with butter, then roll in the sugar and cinnamon. Place in an ovenproof dish and bake for 20-30 minutes until golden. Remove and cool.

Lightly whip the double cream and combine with 2/3 of the raisins.

To assemble: Place a pastry disc on a serving plate, top with half an apple and cream, then top with another pastry disc, another apple half and cream and a final pastry disc with a generous spoonful of cream.

Sprinkle with the reserved raisins and drizzle with honey. Repeat this process to make four towers.