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Hasselback Apple Puffs

Hasselback Apple Puffs

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Prep Time 25 mins
Cook Time 48 mins
Servings 4 puffs

Ingredients

  • 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

For serving

  • vegan ice cream
  • maple syrup
  • sprinkling of chopped walnuts

Method

  • 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.