Apple Pie Skewers
Hands up if you love apple pie! We do and this is a great twist on a favourite dessert. quick and easy to do too.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for an indirect cook at about 200℃ with the Dual Zone Deflector Kit using both half moon ceramics and the stainless steel grid.
- Whilst your Egg gets to temperature, you can start the preparation of the apples.
- Put the lemon juice into a bowl; large enough so you can add and stir the apples.
- Cut each of your apples in half and remove the core. Then cut each apple half into 4 slices. You should have 24 slices in total, which is enough for 4 skewers.
- Add the apple slices to the bowl, sprinkle over the sugar and ground cinnamon. Give it a good stir; you want to coat the apples in the juice and sugar mix. This stops them from turning brown and gives the apple pie flavour.
- Take the pastry out the fridge and give it about 10 minutes to come up to room temperature.
- Lay the sheet of pastry in front of you, longest side closest to you ie landscape orientation.
- Cut the pastry in half from left to right and then each piece in half again so you have 4 long strips.
- Thread the pastry from the short end onto the skewer followed by a piece of apple and then wrap the pastry under the apple thread onto the skewer and then fold the pastry back down again to create a fold and thread back onto the skewer. Add another piece of apple, thread the pastry under the apple slice and repeat the folding process with the pastry to complete the skewer.
- Repeat this process for the remaining skewers.
- Sprinkle some demerara sugar over each of the skewers. We popped the skewers in the fridge for 10 minutes so the pastry had chilled beofre we cooked.
- Place the skewers on the and cook for about 25 minutes until golden brown.
If you give the pastry time to warm up; it shouldn't crack as you unroll it.
We found 6 pieces of apple per skewer was plenty.
You could drizzle over some caramel sauce or serve with ice cream or custard!
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