Caramel apple streusel pies

CARAMEL  APPLE Streusel Pies
12 Item



1.Make pastry. Process flour, sugar and butter until crumbly. Add egg yolk and enough of the water, processing until ingredients come together. Knead dough on a floured surface until smooth. Enclose pastry in plastic wrap, refrigerate 30 minutes.
2.Grease a 12-hole (¹/³-cup/80ml) muffin pan. Roll pastry between sheets of baking paper until 5mm (¼-inch) thick. Cut 12 x 8cm (3¼-inch) rounds from pastry, press rounds into pan holes. Prick base of cases well with fork. Refrigerate 30 minutes.
3.Preheat oven to 180°C (160°C fan forced).
4.Bake pastry cases about 12 minutes. Cool.
5.Meanwhile, to make streusel topping, process flours, sugar, cinnamon and butter until combined. Roll dough into a ball, enclose in plastic wrap, freeze about 15 minutes or until firm.
6.Combine apple, golden syrup and cream in a medium bowl, spoon mixture into pastry cases. Coarsely grate streusel topping over apple mixture.
7.Bake pies about 25 minutes. Stand 10 minutes before serving, dust with icing sugar.

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