Hasselback Apple Puffs

These hasselback apple puffs are sweet, crispy and creamy, and they’re really easy to make!

Ingredients

-1 puffs+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.

   
2. 2

   Place the apple halves flat side down and slice into the outer edges roughly three-quarters of the way down. Repeat at 0.5 cm (0.25”) intervals, making sure you avoid slicing too far down because you don’t want the apple halves to split.

   
3. 3

   Place a small saucepan on a medium heat and melt the coconut oil with the sugar and cinnamon.

   
4. 4

   Brush the apples with some of the coconut oil mixture and place the halves on a baking tray. Cover with foil or baking paper and bake for 20 minutes.

   
5. 5

   Meanwhile, add the oats and walnuts to the remaining coconut oil mixture and stir to combine.

   
6. 6

   Roll out the pastry on a baking tray on top of baking paper and leave to one side.

   
7. 7

   Remove the apples from the oven and discard the foil or baking paper. Make sure you leave the oven switched on. 

   
8. 8

   Using a fork to gently open up the slices, spoon a little of the coconut, oat and walnut mixture between each slice.

   
9. 9

   Transfer each apple half to the middle of each quarter of the pastry and sit the apples on top. Then cut the pastry into quarters to make 4 hasselback apple puffs.

   
10. 10

    Brush the pastry with the plant-based milk and bake in the oven for 15 minutes.

    
11. 11

    Serve with a scoop of vegan ice cream, a drizzle of maple syrup and a sprinkling of walnuts.