Apple, Cinnamon and Pecan Crinkle Pastry
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 8-10
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Oil spray
-
250g/8.8ozs. butter
- 375g/13.2ozs filo pastry
- 1 cup/220g/7.7ozs caster or superfine sugar
- 2 teaspoons ground cinnamon
- 1 cup/250ml/8.8flozs milk
- 2 eggs
- 1 teaspoon vanilla bean paste
- 1 Granny Smith Apple, cored and very thinly sliced
- 1/4 cup finely chopped pecans
For Syrup
- 1 cup/220g/7.7ozs caster or superfine sugar
- 1 cup/250ml/8.8flozs water
- 1 teaspoon ground cinnamon
- 1 teapsoon vanilla
Step 1 - Preheat oven to 180C/350F/gas 4.5. Take a foil tray around 32x26cms or 12.6x10inches (a medium bbq foil tray is good for this) and spray the base and sides with oil. Take two sheets of the filo pastry and fold wrinkles in them as shown. I find it easiest to do this when it is lying flat on a surface but Ramena lifts these up in the air and gathers them. Do whatever way suits you best. Trim or fold the edges to fit the tray and repeat with the remaining pastry. Bake for 15 minutes.
Step 2 - While it is baking brown the butter in a medium sized heavy based saucepan on medium high heat until it smells nutty and becomes foamy. Pour this evenly over the lightly browned pastry and then return to the oven for 10-13 minutes to bake and become golden.
Step 3 - While it is baking whisk the sugar and cinnamon together until mixed well. Add the milk, eggs and vanilla bean paste and whisk to combine. Slice up the apple very thinly. Remove the pastry from the oven then slide the apples into the layers poking them down. Pour the custard mixture on top and bake for 15 minutes. Then turn the pan in the oven and bake for another 15 minutes.
Step 4 - 15 minutes before it is finished add the pecans. Then make the syrup. Boil a cup of water in the kettle and dissolve the sugar in this completely before putting the pot on the stove and boiling it for around 10 minutes on medium high heat. Add the cinnamon and vanilla once it has a thick, syrupy consistency (it will thicken upon cooling too). Pour over the hot crinkle. Serve with vanilla ice cream.