Apple Wreath Pastries

Rings of red apple wrapped in ribbons of puff pastry, baked until golden and dusted with powdered sugar, with raspberries and mint for the holly. Nine wreaths from three apples and three sheets of pastry.

• Oven: 180°C (356°F) fan-forced, the convection setting
• Bake: 20 minutes

Ingredients

• 3 large red apples
• 3 sheets frozen puff pastry, thawed
• 1 egg, lightly beaten
• Powdered sugar, to dust
• Mint leaves and raspberries, to serve
• Custard, Greek yogurt or vanilla ice cream, to serve (optional)

Instructions

1. Heat the oven to 180°C (356°F) on the fan-forced setting.
2. Slice each apple across into 3 even rings, about 1.5 cm thick, and cut out the core with a small lid, bottle cap or cookie cutter.
3. Cut the puff pastry into long ribbons 1 to 1.5 cm wide.
4. Wrap a ribbon round each apple ring, overlapping as it goes, to make a wreath. Larger apples need more pastry.
5. Set the wreaths on a lined baking tray and brush with the egg.
6. Bake for about 20 minutes, until the pastry is golden and the apple tender.
7. Cool slightly, dust with powdered sugar and finish with mint and raspberries. Serve warm.

Recipe by @masterofchineseporcelain.