This apple pasty recipe is one of my personal favourites. It's filled with apples, cinnamon, sugar and a surprising ingredient: fruit and nut granola!
I’m using Nature’s Path Nice and Nobbly Fruit & Nut Granola, which is a delicious, organic combination of raisins and dried cranberries, rolled oats, roasted almonds and pumpkin seeds.
It makes for a wonderfully flaky, sweet, chewy treat, with the added benefit of being egg and dairy-free, making them suitable for vegans.
Here's how to make them.
Ingredients
- 2 Bramley apples
- 4 tbsp soft light brown sugar plus 1tbsp to sprinkle
- 320 g (11.29 oz) ready-rolled puff pastry 1 pack
- 1 handful Nature’s Path Fruit & Nut Granola
- 1-2 tbsp (1 tbsp) unsweetened plant milk
Equipment
Instructions
Preheat the oven to 180C/350F fan. Peel, core and chop the apples into small, thin pieces.
Place the apples in a bowl with the soft brown sugar and cinnamon.
Mix well until evenly coated, then set aside.
Unroll the puff pastry on a board and cut into four lengths.
Divide the fruit mixture equally on the bottom half of each pastry rectangles, leaving a 1-2cm border. Depending on the size of your apples, you may have some spare fruit - refrigerate it to top your breakfast later.
Sprinkle with Nature's Path Fruit & Nut Granola.
Fold the top of each pastry rectangle down to cover the filling, pressing the edges down with a fork to seal in the filling.
Brush the parcels with the almond milk.
Sprinkle with the sugar.
Make 2 slits in the top of each pie to let the steam escape.
Bake for 25 minutes or until golden and cooked through.
Are you tempted to give this a go?
Nature’s Path is a family-run, passionately independent, sustainably-driven, organic food company that believes in "leaving the earth better than we found it". It has a range of cereal products, from granolas to millet rice and their organic granola is the newest addition to the range.
There are four different flavours (as per below) and two different textures (Nice and Nobbly and Nice and Crumbly):
- Pumpkin & Flax Seed - a wholegrain mix of pumpkin seeds and flax seeds, blended with rolled oats and a pinch of cinnamon.
- Coconut & Chia Seed - coconut flakes and chia seeds, mixed with rolled oats and a sweetening drop of natural vanilla.
- Fruit & Nut - a combination of raisins and dried cranberries, rolled oats, roasted almonds and pumpkin seeds.
- Honey & Almond - a blend of sweet clover honey with roasted almonds, rolled oats and chia seeds.
Regular readers will know that I try a LOT of different products and I can honestly say this is the nicest range of granolas I've tasted by quite a long way. The balance of flavours and texture is perfect in all four varieties, they're not too sweet and are low in salt. I highly recommend trying them out.
All four variants are available via Ocado and Amazon, priced at £3.00 RRP for a 325g pack. The two Nice and Crumbly variants are also available from Waitrose stores nationwide.
For more great organic granola ideas, follow Nature’s Path on Twitter @NaturesPathUk and Instagram @NaturesPathUk and check out the hashtag #organicgranola.
Which flavour are you the most excited to try?
Print this apple and granola puff parcel recipe
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Apple and Granola Puff Parcels Recipe
Ingredients
- 2 Bramley apples
- 4 tbsp soft light brown sugar plus 1tbsp to sprinkle
- 320 g (11.29 oz) ready-rolled puff pastry 1 pack
- 1 handful Nature’s Path Fruit & Nut Granola
- 1-2 tbsp (1 tbsp) unsweetened plant milk
Instructions
- Preheat the oven to 180C/350F fan. Peel, core and chop the apples into small, thin pieces.
- Place the apples in a bowl with the soft brown sugar and cinnamon.
- Mix well until evenly coated, then set aside.
- Unroll the puff pastry on a board and cut into four lengths.
- Divide the fruit mixture equally on the bottom half of each pastry rectangles, leaving a 1-2cm border. Depending on the size of your apples, you may have some spare fruit - refrigerate it to top your breakfast later.
- Sprinkle with Nature's Path Fruit & Nut Granola.
- Fold the top of each pastry rectangle down to cover the filling, pressing the edges down with a fork to seal in the filling.
- Brush the parcels with the almond milk.
- Sprinkle with the sugar.
- Make 2 slits in the top of each pie to let the steam escape.
- Bake for 25 minutes or until golden and cooked through.
Video
Nutrition
This is a commissioned post for Nature's Path.
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