Mike van de Elzen: Little apple pies with malted crumble and yogurt The Sunday Session with Francesca Rudkin

Little apple pies with malted crumble and yogurt:

COOK TIME: 27 MINUTES

PREP TIME: 20 MINUTES

SERVES: 6-8

6 Braeburn apples

1 tsp vanilla paste

3 tbsp honey

8 x 10cm puff pastry discs

1 tbsp malted barley syrup

100 gm unsalted butter

100 gm wholemeal flour

50 gm brown sugar

100 ml greek yogurt

Pre-heat a oven to 180*c

Mix together the apple, honey and vanilla. Toss until well coated.

Peel the apples, cut into 1/4 and remove the core and cut in half again, giving you 8 wedges per apple. Arrange around 5 pieces of apple together in a tight circle in a grease-proof paper lined oven tray. Place a piece of the puff pastry over the top. Mold the puff down and around the apple tightly. Refrigerate for 15 minutes.

Make up the crumble, combine the butter, wholemeal flour, sugar and malt barley in a food processor and blend until smooth. Pour out onto an oven tray and spread out.

Bake for 10 minutes before stirring and continuing to cook for another 5 minutes or until golden. Remove and allow to cool. Now bake the apple pies into the oven into the oven for 12 minutes or until the pie case is golden.

To serve, turn the apple pie upside down onto place so the apple is facing upwards and sprinkle with the crumble mix.

Finally serve with the yogurt.

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