Stacey's Apple & Cinnamon Pastries

How to Cook

  1. Turn oven onto 60-70°C. To make pastry, combine everything in a mixer bowl, ensure to keep everything cold. Put dough in freezer. To make butter sheet, roll out dough and place in middle. Make an envelope, then turn, roll for length, fold in ⅓ put in freezer. Start on apple mix, remove dough from freezer, roll for length, fold ⅓ again, keep folds at end, freezer, then repeat. Assemble, plait the pastry, proof in the oven at 70ish degrees until doubled in size, then bake at 200 until cooked.
  2. Assemble icing, then drizzle over pastries.



  • 500g Flour
  • 40g Sugar
  • 5g Gregg's Salt
  • 60g Butter
  • 25g Dried Yeast
  • 300ml + 2 ½ tsp Cold Water
  • 200g Butter


  • 1 tsp Gregg's Ground Cinnamon
  • 4 Large Granny Smith Apples, peeled, cored and thinly sliced
  • 4 Tbsp Water
  • 12 Tbsp Granulated Sugar
  • 4 Tbsp Standard Flour

Cinnamon drizzle

  • ⅔ Cup Icing Sugar
  • 1½ to 2 Tbsp Milk
  • ⅛ tsp Vanilla Essence
  • ¼ tsp Gregg's Cinnamon

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