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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt the unsalted butter in a pan, then add the sugar and brown sugar.
Add the diced apples and cinnamon and stir to coat.
Stir in the corn starch mixed with water.
Allow to simmer for 20 minutes until the apples are tender.
Leave the filling to cool for at least 30 minutes.
Roll out the puff pastry, spoon the apple filling along it and wrap it into a roll.
Seal the roll and add decorative slits on top.
Brush with egg wash and sprinkle with sugar.
Bake at 190 C for around 20 minutes until golden brown.
Serve hot.
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Let the apple filling cool before wrapping it in the pastry.
Add decorative slits before baking so the roll cooks evenly.
Can I use a different type of pastry?
Yes, you can use any pastry of your choice, but puff pastry gives the best flaky texture.
How do I know when the roll is done baking?
The roll is done when it is golden brown and the pastry is cooked through.
Can I prepare the filling in advance?
Yes, you can prepare the filling a day in advance and store it in the refrigerator.
What type of apples work best?
Any firm apple like Granny Smith or Honeycrisp works well for this recipe.
Is it necessary to use both sugar and brown sugar?
Using both sugars adds depth of flavor, but you can use just one if preferred.
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