Moroccan Apple And Fig Roll
Servings: 8-10
Ingredients
50g butter
¼ cup castor sugar
2 pumps NOMU Vanilla Paste
1 tbsp NOMU Moroccan Rub
1 x 800g tin pie apples, drained
50g dried cranberries
1 x 400g ready rolled puff pastry, thawed in the fridge
4 preserved figs, roughly chopped
Directions
Preheat the oven to 180°C and line a large baking tray with baking paper.
Heat the butter, sugar, Vanilla Paste and Moroccan Rub in a large non-stick frying pan over a medium to high heat. Tip in the drained apples and cranberries, and cook for 5 minutes until fragrant and starting to caramelize. Take off the heat and allow to cool to room temperature.
Unroll the pastry onto the prepared tray and spread the cooled apple filling evenly over the pastry rectangle.
Dot over the figs, and roll the pasty up into a snug log, like a Swiss roll. Slash the top of the pastry into 8 – 10 “slices.”
Bake for 40 minutes until golden and crisp. Use the slashes as a guide to cut the roll into portions.
Ingredients
50g butter
¼ cup castor sugar
2 pumps NOMU Vanilla Paste
1 tbsp NOMU Moroccan Rub
1 x 800g tin pie apples, drained
50g dried cranberries
1 x 400g ready rolled puff pastry, thawed in the fridge
4 preserved figs, roughly chopped
Directions
Preheat the oven to 180°C and line a large baking tray with baking paper.
Heat the butter, sugar, Vanilla Paste and Moroccan Rub in a large non-stick frying pan over a medium to high heat. Tip in the drained apples and cranberries, and cook for 5 minutes until fragrant and starting to caramelize. Take off the heat and allow to cool to room temperature.
Unroll the pastry onto the prepared tray and spread the cooled apple filling evenly over the pastry rectangle.
Dot over the figs, and roll the pasty up into a snug log, like a Swiss roll. Slash the top of the pastry into 8 – 10 “slices.”
Bake for 40 minutes until golden and crisp. Use the slashes as a guide to cut the roll into portions.
Ingredients
50g butter
¼ cup castor sugar
2 pumps NOMU Vanilla Paste
1 tbsp NOMU Moroccan Rub
1 x 800g tin pie apples, drained
50g dried cranberries
1 x 400g ready rolled puff pastry, thawed in the fridge
4 preserved figs, roughly chopped
Directions
Preheat the oven to 180°C and line a large baking tray with baking paper.
Heat the butter, sugar, Vanilla Paste and Moroccan Rub in a large non-stick frying pan over a medium to high heat. Tip in the drained apples and cranberries, and cook for 5 minutes until fragrant and starting to caramelize. Take off the heat and allow to cool to room temperature.
Unroll the pastry onto the prepared tray and spread the cooled apple filling evenly over the pastry rectangle.
Dot over the figs, and roll the pasty up into a snug log, like a Swiss roll. Slash the top of the pastry into 8 – 10 “slices.”
Bake for 40 minutes until golden and crisp. Use the slashes as a guide to cut the roll into portions.
Ingredients
50g butter
¼ cup castor sugar
2 pumps NOMU Vanilla Paste
1 tbsp NOMU Moroccan Rub
1 x 800g tin pie apples, drained
50g dried cranberries
1 x 400g ready rolled puff pastry, thawed in the fridge
4 preserved figs, roughly chopped
Directions
Preheat the oven to 180°C and line a large baking tray with baking paper.
Heat the butter, sugar, Vanilla Paste and Moroccan Rub in a large non-stick frying pan over a medium to high heat. Tip in the drained apples and cranberries, and cook for 5 minutes until fragrant and starting to caramelize. Take off the heat and allow to cool to room temperature.
Unroll the pastry onto the prepared tray and spread the cooled apple filling evenly over the pastry rectangle.
Dot over the figs, and roll the pasty up into a snug log, like a Swiss roll. Slash the top of the pastry into 8 – 10 “slices.”
Bake for 40 minutes until golden and crisp. Use the slashes as a guide to cut the roll into portions.
