JAFFLE APPLE PIES WITH BAILEYS CARAMEL SAUCE
BAILEYS CARAMEL SAUCE
220 g (1 cup) sugar
70 g butter
185 ml (3/4 cup) pouring cream
30 mls BAILEYS APPLE PIE LIQUEUR
1 teaspoon sea salt
1 teaspoon ground cinnamon (optional)
2 sheets frozen puff pastry
butter, for spreading
385 g can pie fruit apples
raspberry jam, for spreading
ground cinnamon, for dusting
ice cream, to serve
icing sugar, to serve
Melt the sugar in a saucepan over medium heat. If you haven’t done this before, simply stir with a wooden spoon and don’t panic if the sugar gets a little clumpy. Just keep going until the sugar melts and turns dark amber. The colour is super important when you’re first starting out, as sugar can burn pretty easily, so keep an eye on it and watch for that gorgeous amber colour.
As soon as it gets to that point, add the butter and stir for 1 minute or until melted. You can use a whisk if you find the butter is separating from the sugar.
While continuing to stir, add the cream in a thin, steady stream. Cook for a further minute and watch the mixture bubble up in the pan. Remove from the heat and stir through the BAILEYS APPLE PIE LIQUEUR, salt and cinnamon.
Preheat jaffle maker
Get the puff pastry out of the freezer when you’re ready to use it (you don’t want it to go all floppy as it doesn’t cook as well). Cut each pastry sheet into four squares about the same size as a slice of bread.
Butter one side of each pastry square and place four of them butter-side down, in the jaffle maker (if your jaffle maker only cooks two at a once you’ll need to do this in batches). Spread a couple of spoonful’s of apple over the pastry and add some jam if you want extra sweetness or even just a sprinkle of cinnamon. Place the remaining pastry squares on top, butter-side up. Close your jaffle maker and give it a good 10 minutes or so, until the pastry is golden. That’s it!
Serve the pies with your favourite ice cream and a dusting of icing sugar. Pour over the BAILEYS CARAMEL SAUCE and get back to the couch!