James Tanner's Bramley Apple and Sultana Compote, Caramelised Puff Pastry Diamond and Clotted Cream

Submitted By:
Bramley Apple


Background Info:
Courtesy of The Bramley Apple Information Service No. of Servings:
Preparation time:
Course:
Dessert Cooking time:
Cooking Instructions:
Put apples, vanilla, butter, cinnamon, sugar and water in saucepan. Cook, stirring often, until ingredients turn to purée. Mix in sultanas and set aside.

Roll out puff pastry and cut two 10cm wide diamonds. Cut around the edges of the diamonds and fold corners back on each other. Brush with egg wash. Sprinkle with sugar and bake at 180 deg until golden brown. Leave to cool.

Slice the diamond in half, spoon purée over bottom of diamond and around it, top with the second half and serve with clotted cream.