18 Serves
45 Mins
Melt the butter in a frying pan over medium heat. Add the apples, raisins, brown sugar, and cinnamon, cooking for 5-8 minutes until the apples are tender and a light caramel sauce forms.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
7 mg / 1,250 mgPotassium
40 mg / 4,700 mgSodium
19 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Set the apple mixture aside to cool. Roll out the puff pastry and use a round cookie cutter to cut 9 circles from each sheet.
Place 1 teaspoon of the cooled apple filling in the center of each pastry circle. Fold the pastry over to create a half-moon shape, pinch the edges to seal, and crimp with a fork.
Heat oil in a deep-frying pot to 175°C. Fry the pastries for 2 minutes per side until golden brown, then remove with a slotted spoon.
While still warm, roll the fried pastries in the cinnamon sugar mixture to coat evenly.
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