Wellesley Apple Butter Strawberry/Apple Flaky Pastry Roll

Wellesley Apple Butter Strawberry/Apple Flaky Pastry Roll
Keeping a few small blocks of puff pastry in the freezer comes in handy when you need a quick dessert. This simple recipe is just too quick to pass up. It’s always good finish off a dinner with a home-made treat.
I use Wellesley apple butter and cinnamon to give the filling some added flavour punch!
Just a squeeze of some lemon juice and a teaspoon of sugar is all the other flavouring needed.

You will need;

One square of puff pastry rolled out on a disposable plastic  cutting board.

[ This makes transfer to the baking sheet and the clean-up super quick and easy!]

1 large Ambrosia Apple cut into slices.

4 large strawberries cut into slices.

2 tbs of Wellesley Apple Butter.

1 tsp raw sugar

½ tsp of ground cinnamon

1 tbs of flour

1 lemon wedge.

1 egg and some milk for an egg wash.
Heat oven to 425 and preheat.

On a small baking sheet Line a small baking sheet  with a sheet of parchment paper. Set aside.

Peel and slice the apple and the strawberries.

In a bowl toss and mix with some lemon juice and ½ the sugar.

Roll out the pastry to a 9×9 sheet on the floured plastic cutting board. Now with the table spoon smear the apple butter onto the sheet of puff pastry  down the centre. Now add the fruit on top and sprinkle with the cinnamon and the remaining sugar. With the egg wash paint the opposite side outer flap liberally to make a good seal. Fold over the other side covering the fruit and making a torpedo folding under the ends and the seamed side.

Now using the plastic cutting board, slide onto the baking sheet. Using a knife slice diagonally across the top for venting and paint liberally with the egg wash. On the middle rack place the Flaky Roll and bake for 35/40 minutes until golden brown.

Let cool, portion slice and serve with some vanilla ice cream or a spoon of maple syrup!

Enjoy!

thekitchenman.ca