This recipe first appeared in Woman’s Day.
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Ingredients
Caramel icing
Method
1.In a small jug, combine lukewarm milk (see recipe tip), caster sugar and dried yeast. Set aside for 5 minutes until foamy. Sift plain flour and salt together into a large bowl. Add milk mixture and whisked egg. Mix to a soft dough. Knead for 2-3 minutes on a lightly floured surface until smooth. Roll out to a 20 x 30cm rectangle. Dot butter over two-thirds of dough. Fold into thirds. Quarter turn. Repeat rolling, folding and turning twice more. Wrap in cling film and chill for 15 minutes.
2.Preheat oven to hot, 200°C. Line an oven tray with baking paper. Roll dough out to a 25 x 35cm rectangle.
3.Toss peeled, cored and chopped apple and pear in ½ cup caster sugar and mixed spice. Scatter over pastry, leaving a 2cm border. Brush edge with milk. Roll dough up lengthways. Cut into 12. Place cut-side up on tray, 5cm apart. Brush with milk. Bake for 15 minutes until cooked. Cool on tray.
Caramel icing
4.In a saucepan, stir brown sugar, thickened cream and butter on low until smooth. Boil for 2-3 minutes to thicken. Cool. Whisk in icing sugar. Drizzle over pastries. Sprinkle with chopped pistachios.
Note
- The milk should be about 40°C. If it’s too warm, it will kill the yeast.