Bramley Apple Slices

bramley_apple_slice_66887_16x9December is just around the corner, and as we try to keep our recipes as seasonal as possible, we feel like these gorgeous Bramley apple slices can be made in both November and December. With a little added marzipan, these pastries have an extra sweetness that cuts through the tart flavour of the apples. Best served with clotted cream, a hot drink and a roaring fire.


  • 750g Bramley apples, peeled cored and roughly chopped
  • 50g-75g caster sugar
  • 25g unsalted butter, plus extra for greasing
  • 2 x 320g ready-made all-butter puff pastry sheets (about 35cm x 23cm/14″ x 9″)
  • 250g natural, uncoloured marzipan, thinly sliced
  • 2 free-range egg yolks, lightly beaten
  • 2 tablespoon demerara sugar
  • 200g clotted cream, to serve


  1. Preheat your oven to 200c/180c fan/gas mark 6.
  2. Heat the apples, 50g of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened.
  3. Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a puree. Taste the puree and stir in more sugar as needed, then remove the puree from the heat and set aside to cool.
  4. Place one sheet of puff pastry on to a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1″ all the way around.
  5. Spread the cooled apple puree over the layer of marzipan, then brush the pastry border with a little of the beaten egg.
  6. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/half inch intervals down the length of the pastry, leaving 2cm/1″ intact at the cut side of the pastry.
  7. Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers.
  8. Trim the edges of the pastry and brush the top with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown.
  9. Allow to cool slightly before cutting into slices and serving. Serve with clotted cream for the ultimate indulgence!

This would make the perfect treat for this season! It’s best eaten while it’s still slightly warm, so it’s great for warming you up after a walk in the cold.

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