These cinnamon apple-filled pastry puffs are not as difficult as you think, so enjoy and indulge your tastebuds!
Ingredients
- 1 Granny Smith apple, peeled, grated
- 1/2 teaspoon ground cinnamon
- Vegetable oil, for shallow-frying
- Custard, to serve
Basic choux pastry
- 60g butter, chopped
- 2/3 cup plain flour
- 3 eggs, lightly beaten
Cinnamon sugar
- 1/2 cup caster sugar
- 1 teaspoon ground cinnamon
Method
- Step 1Make cinnamon sugar: Combine sugar and cinnamon in a bowl.
- Step 2Make choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
- Step 3Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
- Step 4Using a wooden spoon, gradually beat in eggs until well combined and dough is glossy. Stir in apple and cinnamon.
- Step 5Heat oil in a deep frying pan over medium-high heat. Drop 1 level tablespoon mixture into pan. Repeat, making 6 fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Using a slotted spoon, transfer fritters to cinnamon sugar. Toss to coat. Transfer to a plate. Repeat with remaining dough. Serve fritters warm with custard.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
505 kj
Energy
6.4g
Fat Total
2.8g
Saturated Fat
0.5g
Fibre
2.4g
Protein
42mg
Cholesterol
54mg
Sodium
13.8g
Carbs (total)
All nutrition values are per serve
Notes
This choux pastry recipe is best made on day of serving.
Unfilled choux pastry can be frozen in airtight containers or snaplock bags for up to 2 months. Thaw at room temperature.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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