Ferrero Rocher, Kinder Bueno and nutella…. the hazelnut is somewhat of a hero in Italy, so I’ve decided to take a piece of inspiration from Mr Ferrero and hidden a fruity hazelnut filling in the centre of these pies. With honey from Pollino National Park dotted throughout, I’ve hopefully given this British fave a little kiss from Italy. AND they’re shaped like an APPLE!
300g plain flour, sifted
3tbsp caster sugar
3tbsp runny honey
6 Granny Smith apples
100g Pre-soaked mixed fruit
40g roasted chopped hazelnuts
milk, for brushing
softly whipped cream, to serve (optional)
1 Place the flour, salt and butter in a bowl, rub between your fingertips until the mixture resembles breadcrumbs. Stir through 1 tbsp of the honey, the sugar and 4-5 tbsp cold water. Turn out onto a work surface and knead quickly to form a smooth dough. Wrap in cling film and chill for 20 mins.
2 Meanwhile peel the apples.
3 Slice off the bottom to create a flat surface, then remove the core using an apple corer.
5 Divide the dough into 6 x approx 90g pieces. Roll out the first piece on a lightly floured work surface, large enough to wrap around an apple.
6 Place the apple in the centre with the top of the apple facing down. Fill with the dried fruit mix. Brush the outside of the apple with the remaining honey.
7 Pull up the sides of the pastry, folding to follow the shape of the apple. The folds will mean there will be excess pastry at the bottom of the apple, slice off the excess and reserve.
9 Roll out the reserved trimmings and use to cut out leaf shapes, brush the undersides with a little water and stick to the tops of the apples. Pierce the top with a skewer to allow the steam to escape. Chill for 10 mins.
10 Preheat the oven to 200ºC, 180ºC fan, gas 6. Brush the apples with the milk and bake for 30 mins (checking after 20 mins – if they are already a nice golden colour cover with a layer of foil for the final 10 mins). Serve with softly whipped cream, if liked.