Peel, core and dice the apples. Place in a medium-large saucepan with sugar, lemon zest, lemon juice and cinnamon. Bring to a simmer and cook for 15 minutes, or until apples are tender.
Stir in sultanas, butter and vanilla. Cook for 1 minute, then remove from heat and leave to cool for 10-15 minutes.
Meanwhile, preheat oven to 180ºC fan bake (200ºC bake). Line a large oven tray with baking paper.
Cut each pastry sheet into four squares, then rotate the squares so they look more like diamonds. Spoon apple filling onto one half of each diamond, leaving a small border.
Brush the border with milk, then fold the other half of the pastry over the top, to form triangles. Crimp the edges together with a fork. Place on prepared tray.
Cut a couple of small slits on top of each parcel, brush all over with milk and sprinkle with
sugar, if using.
Bake for 20 minutes, until golden brown and puffed. Allow to cool for a few minutes
before serving with vanilla ice cream.
• This recipe is easily halved if you only have one pastry sheet. Try making the full
quantity of apple and serve any leftovers over porridge for breakfast.
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