Apple roly poly pie

Apple roly poly pie

Serves 4

This apple pie is my version of a strudel. Even the most reluctant of cooks will impress with this easy dish full of familiar flavours.

a knob of butter
3 Gala apples, peeled, cored and thinly sliced
3 tbsp brown sugar
1 x 320g packet of ready-rolled puff pastry, thawed and chilled
1 egg beaten with 1 tbsp milk


Preheat the oven to 180°C. Grease a baking tray with the butter.

Mix the apple slices with half of the sugar.

Lay out the chilled pastry on the countertop with the wider side facing you (if you work quickly, you won’t even need to dust it with flour). Brush the pastry with the egg wash, then scatter the apples evenly over it, leaving room around the edge.

Roll the pastry away from you as tightly as you can – it should resemble a Swiss roll. Pinch the edges together to seal, then transfer it to the tray as carefully as you can.

Brush with more egg wash, sprinkle over the remaining sugar and put it straight into the oven. Bake in the oven for 20–25 minutes, until golden and crisp. Serve warm.

From Butter Boy: Collected Stories and Recipes by Paul Flynn

Photograph by Harry Weir

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