CIAMBELLE ALLE MELE (Italian apple filled pastries)

Delicious spiced apple Italian pastry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the apples, cut them across the core in slices about 7mm thick. Remove the core, making a hole in the middle of about 3cm diameter.

Step 2

Put all apple rings in a bowl (or plate), cover them with cold water and add the lemon juice. This will keep apples from oxidising.

Step 3

In a medium bowl, mix the sugar and the cinnamon. The bowl has to be wide enough to fit one of the apple slices.

Step 4

Cut the puff pastry sheet in strips about 8mm wide. Keep it covered with a tea towel to prevent it drying.

Step 5

Line a baking sheet with parchment paper and pre-heat the oven to 180C (350F).

Step 6

Take one apple ring out of the water, dry it with paper towel and put it in the bowl with the sugar mix. Lightly press it to coat it in the sugary mix, then flip it and do the same in the other side.

Step 7

Wrap the pastry strips around the outside of the ring and through the hole, covering the ring in pastry. Don’t worry if there are little gaps left with no pastry, as the pastry will swell a little when baked. Place it on the lined baking sheet.

Step 8

Repeat steps 6 and 7 with all other apple rings,

Step 9

Beat the egg in a small bowl and paint the rings with the egg wash. Then sprinkle the sugar/cinnamon mix on top.

Step 10

Put the sheet in the preheated oven and bake the ciambelle at 180C (350F) for 20 minutes, until puffed and golden.

Step 11

Remove the sheet from the oven and let the ciambelle cool down for 10-15 minutes, then peel the parchment paper. Enjoy!