a is for .. apple pie – spiced apple pie jaffles

Homemade apple pie is an old school dessert favourite. Crispy pastry, with a filling that conjures up feelings of warmth and comfort.

Seeings as we don’t have an operational oven at the moment, I am forced to seek other methods of ‘baking’ or making desserts. After much hesitation and doubt, I gathered the courage and motivation to attempt to cook an apple pie in a jaffle maker .. AND IT WORKED. Now, I know that people have been doing this for a while, so I don’t claim to own this method – just the recipe. But I tell ya’ what.. Bart said that the end result is better than his cult favourite ‘Sara Lee Classic Apple Pie’ which he has had a long love-affair with for many years. WIN !

spiced apple pie jaffle

– 2 pieces of puff pastry
– 2 medium sized granny smith apples, cored, peeled and diced
– 2 tablespoons of maple syrup
– 1/2 teaspoon of garam masala
– good pinch of cinnamon
– 1/4 teaspoon of vanilla bean paste
– 1/3 cup of water
– icing sugar to dust **optional

– thick custard or ice cream to serve 🙂

1. In a medium sized pot add your diced apples, maple syrup, spices and vanilla and half the amount of water. Bring up a rolling simmer and allow to stew (adding enough water as necessary) until just you reach your preferred softness – I prefer stewed fruit to have a little bit of bite to it, whereas others like it very soft.
2. Once the liquid has dried up and it is no longer saucy, remove from the heat and allow to cool to room temperature.
3. Meanwhile, crack out your trusty, and loved jaffle-maker ❤
4. Cut your pastry so that it fits your jaffle mould and place into the cold jaffle maker. Press down gently making sure that the pastry dips into the depression of the maker and evenly covers the hotplate – if it is a little too short just give it a quick roll out with a rolling pin. Place a spoonful of stewed apples into the depression on each side and enclose with another piece of pastry.  Close your appliances lid and switch on!
5. After 3-5minutes of cooking check your jaffle to ensure the filling is still enclosed. Close the lid, propping it open with a chopstick or spoon about 1cm to allow some steam to escape and allow the lid to rise and get crispy and flaky.
6. After another 3-5minutes the top and bottom should look crispy and golden, remove from the jaffle maker and dust with icing sugar.
7. Serve hot with custard, double cream or ice-cream!

WARNING – filling is volcanically HOT! – you have been warned !

– Serves 2. You could totally spice this recipe up further by the addition of pear, or sultanas or even left over fruit-cake fruit that’s been sitting in your pantry waiting for a purpose 😉

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