apples 5 (sliced)
free range egg 1
vanilla bean 1
Preheat oven to 180 deg c / 350 Fahrenheit.
Plunge apples into a bowl of hot water for 10 minutes to soften.
Roll puff pastry thinly, fold several times, cut into ribbons.
Cream butter and sugar until creamy. Add an egg and ground almonds add vanilla beans scrapped from pod.
Remove apples from hot water and drain. Spread spoonful’s of almond paste mixture onto pastry and carefully overlap a layer of apples. Roll gently and place into a prepared muffin tin.
Bake for 30 minutes until golden.