Apple Slice

Apple slice is one of my all time favourite slices. Soft pastry with a delicious apple filling that can be served warm with cream or custard for dessert or cold for morning or afternoon tea. The Tefal Cuisine Companion effortlessly makes both the pastry and apple filling. I've used Royal Gala apples which were sweet and I only added 1 teaspoon of sugar to the filling, you can use any variety of apple and adjust the sugar to taste. Apple filling can be made in advance and refrigerated until ready to use.

Note: Weight of apples is before peeling and coring.
Note: My lamington tray base measurement is 26cm x 16cm.

Line lamington baking tray with baking paper extending the paper over the long sides to help with removal of cooked slice.

Make apple filling first or a day before because it has to be chilled before baking.

Pastry

140 gms Self Raising flour

140 gms Plain Flour

100 gms Caster Sugar 

100 gms Unsalted Butter chilled and diced

1 egg lightly whisked with fork

1 tablespoon Water (if needed to combine pastry)

Insert Kneading Blade. Stopper in.

Add self raising flour, plain flour, caster sugar and diced butter to bowl.

Sp12: until mixture resembles breadcrumbs 

Stopper out.

Add whisked egg

Sp10:2 mins or until mixture starts forming a ball. You may need to add 1 tablespoon of water after 2 mins to help the mixture combine.

Wrap pastry in cling wrap and refrigerate 30 minutes.

Divide chilled pastry in half. Using your hands gently pat out one half of pastry to line the base of a  lamington tray that is lined with a sheet of baking paper extending over the long sides.

Cover a small chopping board or plate with baking paper and gently pat out the remaining half of pastry to the same size as your lamington tray.

Refrigerate 30 minutes before use.

Apple Filling

1 kilogram Royal Gala Apples,  peeled, cored and each apple chopped into 8 pieces

1/4 teaspoon Cinnamon or to taste

1 teaspoon Caster Sugar or to taste

Insert Ultrablade. Stopper out.

Add apples, caster sugar and cinnamon 

Pulse for 10 seconds, scraping down bowl with spatula after 5 seconds.

You will have some large chunks of apple but leaving the Ultrablade in whilst cooking will continue to chop the apples.

Sp3:100deg:15mins

Taste apple filling after 10 minutes and add more sugar and cinnamon if required

Pulse apple filling if required for a few seconds to get an even consistency. I prefer my filling to have small chunks of apple in it rather than smooth.

Assembly 

Spread cooled apple filling over pastry in lamington tray. Cover apple filling with remaining pastry by upending the pastry over the filling and gently peeling the baking papers off using an egg slice or spatula between the paper and pastry. Score pastry with knife into slices .

Bake 170 deg 10-15 minutes or until top is golden. Serve immediately or cool in tin 5 minutes before removing to wire rack to cool completely.