Easy Apple Twists: apple wedges wrapped in buttery pastry and baked in cinnamon syrup.
When I was little we had the greatest crab apple tree in our back yard. It was always laden with apples and each year mom would make spiced crab apple jelly.
On apple picking day we’d climb the tree and give it a good shake while my brother Michael, wearing an old Harbour Bridge Authority hard hat of my great uncle’s, would dash under the tree and gather the apples in a bucket.
Easy apple twists – pastry-wrapped apples baked in cinnamon syrup
Winner – Pillsbury Bake Off 1956
2 apples, pared, cored and cut into 8 wedges each
1/3 cup melted butter
¼ cup sugar
1 tsp cinnamon
½ cup water
1 ½ cups flour (spelt or whole wheat)
½ tsp. salt
½ cup cold butter
4-5 Tbsp cold water
To make the pastry:
- Combine the flour and salt.
- Cut in the cold butter using a pastry blender or two knives.
- When the butter is well distributed in pea-sized pieces add 4 Tbsp. of cold water.
- Mix with a fork until the dough starts to come together then scrap onto the counter and work the mixture into a ball.
- Flatten into a disc and chill for 30 minutes.
To assemble the twists:
- Roll pastry to a 10” x 16” rectangle.
- Cut into 16 one-inch strips.
- Roll apple slice in each strip.
Line a 9” x 13” pan with parchment paper and arrange wrapped apple slices in pan, not touching.
Brush with butter, sprinkle generously with cinnamon sugar. Pour ½ cup water over the twists. Bake at 450 F for 25-30 minutes.
Eat while still warm.
Green kitchen tip:
Use stone ground whole spelt flour. It’s more nutritious and flavourful. If you don’t have spelt flour any flour will work in the pastry, but stone ground is always your best choice.