Heart of Apple Buns



    - 3 Gala Melinda Val Di Non apples
    - 2 rolls of rectangular puff pastry
    -  Apple jam made with  Belfiore Azienda Agricola Savinelli  apples (as an alternative use apricot or peach jam)
    - 1 tablespoon of cinnamon
    - 60 g brown sugar
    - 1 tablespoons of lemon juice 
    - powdered sugar


Peel the apples, remove the core and dice. In a small saucepan melt the sugar adding a spoonful of lemon juice, a tablespoon of cinnamon and a tablespoon of jam, add the pieces of apple and cook for several minutes. 

Cut the first roll of pastry in four parts; place a spoonful of apple mixture on one of the parts. With a brush moisten the edges of the pastry with the liquid from the apples. Fold the pasta over and seal the edges. Make four or five incisions with a knife and brush the surface with the liquid from the apples.   Repeat with the rest of the ingredients. 

Bake the buns in a pre-heated oven at 170-180°C for about 20 min. Let cool, sprinkle with powdered sugar and serve with a nice glass of apple juice! 



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