Thin apple slices and walnuts baked under puff pastry in a maple syrup caramel pool.
Flip and reveal the golden caramel.
Preheat oven to 180°C/350°F and line a baking tray.
Core apples and slice thinly into 12 slices.
On the baking tray, place 1 tbsp maple syrup in a circular shape per treat. Place 2 walnuts in the middle and sprinkle over pumpkin seeds. Lay a pastry square over the top. Repeat for all 6.
Brush melted butter over all the pastry squares.
Bake 18–20 minutes until golden. Flip over and bake 2 more minutes for an extra golden crunch on top.
Dust with powdered sugar and serve warm.
Per apple pastry treat. Makes 6.
Contains pectin fibre that feeds beneficial gut bacteria, vitamin C and polyphenols as antioxidants. Thinly sliced apples caramelise beautifully in the maple syrup during baking.
The highest omega-3 content of any nut, plus antioxidants that research links to reduced cardiovascular inflammation. Their shape — genuinely resembling a brain — mirrors their benefit to brain health.
Creates a natural caramel pool that the apple and walnuts bake in. A less processed sweetener with zinc, manganese and calcium versus refined sugar.
Provide magnesium (600+ body reactions), zinc for immunity and complete protein from a small handful. The crunch adds textural contrast to the soft apple and flaky pastry.
A quick and easy kid-friendly treat you can whip up this weekend with your family. The flip-at-the-end technique is the detail that creates the caramelised, glossy underside. Thaw puff pastry sheets before using. The apple and maple caramel pool at the bottom becomes the beautiful sticky top when you flip — it's the best bite.