Name: Apple Cranberry Puff Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 sheet butter puff pastry, thawed but still cold; 1 extra-large Fuji apple or 2 medium apples, cored and cut into bite-sized pieces (skin on); 1/2 cup dried cranberries; 3 1/2 Tbsp. – 50 g melted butter, slightly cooled; Juice of 1/2 lemon, about 1 to 2 tbsp; 1 heaped tbsp sugar; 1/2 tsp cinnamon, or a bit more if you like; 1 large egg, lightly beaten; 1/2 tsp – 2.5 ml buttermilk; 1 tsp sugar, for sprinkling; Optional pinch of cinnamon for topping

Description

This Apple Cranberry Puff Cake is one of those desserts you throw together, and it somehow feels a bit fancy. It’s flaky, buttery, slightly tart, and honestly, hard to stop picking at while it cools.

Ingredients

Units Scale

1 sheet butter puff pastry, thawed but still cold
1 extra-large Fuji apple or 2 medium apples, cored and cut into bite-sized pieces (skin on)
1/2 cup dried cranberries
3 1/2 Tbsp. - 50 g melted butter, slightly cooled
Juice of 1/2 lemon, about 1 to 2 tbsp
1 heaped tbsp sugar
1/2 tsp cinnamon, or a bit more if you like
1 large egg, lightly beaten
1/2 tsp - 2.5 ml buttermilk
1 tsp sugar, for sprinkling
Optional pinch of cinnamon for topping

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Instructions

Preheat your oven to 375⁰F (190⁰C). Line a baking tray with parchment paper.
Unroll the 1 sheet butter puff pastry and place it on the tray.
Give it a gentle roll with a rolling pin to thin it slightly, not too much, just enough to even it out.
Keep it cold so it stays flaky.
In a bowl, toss the chopped apple with 50 g melted butter, juice of 1/2 lemon, 1 heaped tbsp sugar, and 1/2 tsp cinnamon. Add the 1/2 cup dried cranberries and mix everything well so it’s nicely coated.
Spoon the apple mixture into the centre of the pastry, leaving about a 2-inch border around the edges. Try not to pile too high, or it can get messy while baking.
Fold the edges of the pastry up and over the filling, pleating as you go. Don’t worry if it looks a bit rustic, that’s part of the charm. Leave the centre open so you can see the apples.
In a small bowl, mix the 1 large egg with 2.5 ml buttermilk.
Brush this over the pastry edges.
Sprinkle the 1 tsp sugar and a little extra cinnamon over the top if you like.
Bake in the centre of the oven for 25 to 30 minutes, until the pastry is golden and crisp and the apples are tender.
If the pastry browns too quickly, loosely cover with foil near the end.
Let it rest for about 5 minutes before serving.
It’s lovely warm with ice cream, but honestly, I’ve eaten it cold with cream the next day, and it’s just as good.

Notes

Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes