Ingredients
Method
1.Toast slivered almonds: place nuts, in a single layer, in a small dry frying pan; cook, over low heat, stirring often, until nuts are fragrant and just changed in colour. Remove nuts immediately from pan.
2.Peel and core apples; finely chop flesh. Melt butter in a large frying pan; cook the apple, stirring occasionally, about 5 minutes or until browned lightly.
3.Add maple syrup, sugar and spice; cook, stirring, about 5 minutes or until the liquid boils and caramelises. Transfer mixture to a medium heatproof bowl; stir in sultanas and nuts. Cool 20 minutes.
4.Meanwhile, preheat oven to 220°C/ 425°F.
5.Cut the whole pastry sheet into quarters; cut the half sheet in half. Spoon ¼ cup apple mixture along one half of each pastry piece.
6.Fold pastry over to form rectangles, pressing edges with a fork to seal. Brush top with egg. Make three slits into the top of each parcel.
7.Bake parcels about 20 minutes or until browned. Dust with extra sifted icing sugar and serve with ice-cream.
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