Ingredients:

  • 500g Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 40g coconut sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 30g toasted Panko breadcrumbs
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 40g golden raisins
  • 250g pre rolled butter puff pastry sheet (chilled)
  • 1 large egg
  • 1 tbsp water
  • 4g coarse turbinado sugar

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel, core, and slice the 500g of Granny Smith apples into 1/4 inch crescents.
  3. Combine apples, 40g coconut sugar, 1 tsp cinnamon, 0.25 tsp nutmeg, 1 tbsp lemon juice, 1 tsp zest, and 40g golden raisins in a bowl.
  4. Let the mixture sit for 5 minutes, then tip the bowl to pour off any watery runoff.
  5. Unroll the 250g puff pastry sheet onto the parchment. Keep it on the paper to make moving it easier later.
  6. Sprinkle 30g toasted Panko breadcrumbs over the center third of the pastry, leaving a 1 inch border at the top and bottom.
  7. Pile the apple mixture directly on top of the breadcrumbs.
  8. Fold one side of the pastry over the apples, then the other. Pinch the ends tightly to seal.
  9. Whisk the egg and 1 tbsp water, brush over the top. Cut 4-5 small slits to let steam escape.
  10. Bake 35 minutes. Cook until the pastry is deeply golden, puffed, and the filling is bubbling through the vents.