These hasselback apple puffs are sweet, crispy and creamy, and they’re really easy to make!
- Make sure you find a soy free vegan ice cream to make this recipe soy-free.
- You could sub the apples for a different fruit such as peaches and plums.
Hasselback Apple Puffs
- 2 apples, cored, peeled + halved
- 3 tbsp coconut oil
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp oats, or gluten-free oats
- 2 tbsp walnuts, roughly chopped
- 320 g (11.3 oz) sheet of puff pastry, or gluten-free puff pastry
- 1 tbsp plant-based milk
- vegan ice cream
- maple syrup
- sprinkling of chopped walnuts
- Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.
- Place the apple halves flat side down and slice into the outer edges roughly three-quarters of the way down. Repeat at 0.5 cm (0.25”) intervals, making sure you avoid slicing too far down because you don’t want the apple halves to split.
- Place a small saucepan on a medium heat and melt the coconut oil with the sugar and cinnamon.
- Brush the apples with some of the coconut oil mixture and place the halves on a baking tray. Cover with foil or baking paper and bake for 20 minutes.
- Meanwhile, add the oats and walnuts to the remaining coconut oil mixture and stir to combine.
- Roll out the pastry on a baking tray on top of baking paper and leave to one side.
- Remove the apples from the oven and discard the foil or baking paper. Make sure you leave the oven switched on.
- Using a fork to gently open up the slices, spoon a little of the coconut, oat and walnut mixture between each slice.
- Transfer each apple half to the middle of each quarter of the pastry and sit the apples on top. Then cut the pastry into quarters to make 4 hasselback apple puffs.
- Brush the pastry with the plant-based milk and bake in the oven for 15 minutes.
- Serve with a scoop of vegan ice cream, a drizzle of maple syrup and a sprinkling of walnuts.