French Spiced Apple Compote Pies


Using a standard Brise pastry pin out to 3mm in thickness.

Line the pastry into standard muffin cups.

Fill the inside of the pastry with Barker’s Professional Spiced Apple Patisserie Filling.  (Do not over fill).

Place a pastry top on the Spiced Apple that is 1mm in thickness.

Lightly egg glaze the top of the pastry and slit a small hole in the top.

Place on top of the pastry an apple that has been cut into thin slices and then dipped in the sugar solution.

Bake at 190 degrees Celsius for approximately 20 to 25 minutes.

Brise Pastry

240g plain flour
180g firm butter
Pinch salt
70ml cold water

Place the flour, butter and salt in a bowl and mix together until it resembles breadcrumbs.

Add the water and mix until all combined.

Wrap in plastic wrap and place in the refrigerator for 30 minutes or overnight.

Sugar Solution (for dipping the apples in)

75ml castor sugar
75ml hot water

Bring to the boil until sugar has dissolved.  Leave in a bowl until required.

French Spiced Apple Compote Pies

French Spiced Apple Compote Pies

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