Ingredients:
- 1 premium puff pastry sheet
- 2 crisp apples, peeled, cored, and finely cubed
- 100 ml fresh milk
- 30 g creamy butter
- 90 g sweet caster sugar
- 150 g finely milled poppy seeds
- 1 fresh egg, lightly beaten with a dash of milk for the glaze
- 2 tablespoons of slivered almonds for topping
Instructions:
- Begin by preheating your oven to a toasty 200°C (392°F) to ensure it’s ready to perfectly bake your pastries.
- Warm the milk in a small saucepan over medium heat, and whisk in the butter and sugar until the mixture is smooth, the sugar has dissolved, and the butter has fully melted.
- Stir the ground poppy seeds into the milk mixture until thoroughly combined, then take off the heat and set aside to cool to a spreadable consistency.
- Carefully lay out the puff pastry on a flat surface. With a soft touch, spread the cooled poppy seed mixture over the pastry, leaving a small border around the edges.
- Scatter the diced apple evenly over the poppy seed layer, adding a burst of fruitiness to each bite.
- Gently roll the pastry into a log, ensuring the filling is snugly enveloped.
- Slice the log into 3-4 cm thick rounds, creating individual twists. Arrange these on a baking sheet lined with parchment paper.
- Brush the top of each twist with the egg-milk glaze for a golden finish and press a small indentation on the top of each twist with a spoon.
- Sprinkle the almond flakes over the twists for a nutty crunch.
- Bake in the preheated oven for 15-20 minutes or until they turn a golden color and puff up.
- Remove from the oven and let cool for a moment before serving. These twists are best enjoyed warm, with the flaky layers complementing the rich poppy seed and the sweet, tender apple pieces. Enjoy your homemade delight!
