Yes...the dessert stomach. You're "full as a goog" so to speak, but there's always room for a chocolate or a slice of that apple pie.True story.
My dessert stomach is virtually always empty and well, its not a bottomless pit but lets just say food digests rather speedily in that region.
Speaking of which, there are some things that never go astray, like that dessert to finish off a meal. The marriage of sugar, cinnamon and apple, wrapped up in golden buttery pastry. *drool*
So I concocted a little afternoon tea delight using a combination of all these ingredients and ooh why didn't I make more? The deliciousness of the apple oozed into the cinnamon and sugar and made a lovely syrup at the bottom of these little treats which was just so tasty. I couldn't stop eating them.
APPLE CINNAMON TWISTS
1 granny smith apple
2 sheets thawed puff pastry
1/2 cup brown sugar
1-2 tbsp cinnamon
2 tbsp. butter, melted
Preheat oven to 180C. Keeping the peel on, cut apple into thin slices. Melt butter in a small bowl and with a pastry brush, lather over the two sheets of thawed pastry.
Combine sugar and cinnamon, and spread generously over the entire surface of the pastry sheets. Cut each pastry sheet into quarters and then score from one corner to the opposite (so you have two triangles for each 1/4 of the pastry sheet).
Wrap a slice of apple in each piece of pastry and place on a lined baking tray. Bake for 10-15 minutes until the pastry has puffed up and is turning golden. Serve warm.
NOTES: These babies are so good warm and just out of the oven...mmmh! You can also serve them cold and they are almost as delicious. You can use any type of apple preferred, and cut and wrap them in pastry as desired.