Last Wednesday for the Edinburgh Cake Ladies Taste of Home event, I decided to make a family favourite – Apple Creams. This isn’t a very complicated recipe but it was one made by my Granny, my Aunt and on some occasions my Dad. It was always a feature at family gatherings, so I thought it fitted in well to the theme of the evening.
Apple Creams
Ingredients
Shortcrust Pastry (Which I just got from here)
6 Bramley Apples
1 Lemon
1 tsp. Cinnamon
Some Cold Water
500ml Double Cream
2 tbsp. Caster Sugar
1 tsp. Vanilla Extract
Method
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Make up a batch of Shortcrust Pastry
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Peel and chop the Apples and add to a large pot with a squeeze of lemon, 1 tbsp. sugar and approx. 2 tbsp. of cold water
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Heat and Stir until the apples have stewed and are broken down
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While the apples are stewing, roll out the pastry quite thin, and cut out circles about 6 cm wide and place in a greased fairy cake tin.
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Using a fork make some holes in the bottom of the cases and then bake in the oven for around 15 mins at about 180C /160C Fan / Gas Mark 5 (or until golden brown)
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Once cooled, fill the cases with the stewed apple
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In a bowl add the cream, 1 tbsp. sugar and vanilla extract and beat until quite thick
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Fill a piping bag and pipe the cream on top (or spoon if you are feeling lazy!)
