JAFFLE APPLE PIES
INGREDIENTS
1 can of apple slices
raspberry jam (optional)
butter
puff pastry
icing sugar
cinnamon
SALTED CARAMEL SAUCE
1 cup white sugar
70 g butter
¾ cup cream
1 teaspoon salt
1 teaspoon cinnamon
METHOD
Pre-heat your jaffle maker. Now only get your puff pastry out of the freezer when you’re ready to use it (you don’t want it to go all floppy as it just doesn’t cook as well).
Divide the pastry into squares (the same size as a slice of bread). Butter the outside of the pastry and pop the bottom slices onto the jaffle maker, butter side down. Add a couple of spoonful’s of apple and some jam if you want extra sweetness or even just a sprinkle of cinnamon.
Place the other slice of pastry on top, making sure the butter side is facing out. Close your jaffle maker and give it a decent 10 minutes or until golden and you are done.
SALTED CARAMEL SAUCE
Heat your sugar in a medium saucepan over medium heat, and stir with a wooden spoon. Now don’t panic the sugar will get a little clumpy, but keep going and just keep that heat nice and even and don’t leave it.
Eventually, the sugar will melt into a thick brown, amber-coloured liquid as you continue to stir. The colour is super important when you’re first starting out as sugar can burn pretty easy so keep it on the gorgeous amber colour side and you will come up with trumps.
Once the sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, give it about 2-3 minutes.
You can whisk if you find the butter is separating from the sugar but please be careful as melted sugar is a bitch and will burn you! Very slowly, drizzle in your cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and /or splatter when added.
Boil the mixture for 1 minute. It will rise in the pan as it boils. Remove from the heat and stir in 1 teaspoon of salt. The salt is what makes it so amazing! Allow to cool down before using it. Serve it all up with your favourite ice cream, pour over the caramel sauce and get back to the couch.
