Apple Pastry Frills

• 2 sheets puff pastry
• 4 red apples
• 160g butter, softened
• 6 tablespoons Muscovado sugar, plus extra for sprinkling
• 2 teaspoons cinnamon
• Vanilla bean ice cream, to serve

Preheat your oven to 160°C.

Remove the puff pastry from the fridge and lightly dust your work surface with flour.

Roll out each pastry sheet to 3mm thickness and into a square measuring approximately 28cm by 28cm. Cut each square in half vertically, then chill on a baking sheet in the fridge.

To make the Cinnamon Butter: in a bowl, mix the softened butter, cinnamon, and muscovado sugar until well combined. Core the apples and thinly slice (about 5mm) then cut each slice in half. Place the slices in a microwave-safe bowl, half-filled with water, and microwave for 2 minutes until just softened. Drain and pat dry.

Lightly grease each Le Creuset Pumpkin 350ml Mini Cocotte. Remove the pastry strips from the fridge and spread a thin layer of cinnamon sugar butter over each strip, leaving a small border of pastry without butter.

Arrange the apple slices along the top edge of each strip, overlapping slightly. Fold the bottom half of the pastry over like a book. Fold each pastry strip back and forth in a zig-zag motion, layering the pastry over itself while keeping the apple slices exposed at the edges.

Place two folded pastry strips into each greased Mini Cocotte, ensuring the layers are visible and well-formed.

Sprinkle a little extra muscovado sugar over each pastry and bake in a preheated oven at 160°C for 1 hour or until golden brown and crisp and baked through. If the pastry becomes too dark, cover with tin foil until baked through. Serve warm with vanilla bean ice cream.