Wild Hibiscus And Apple Pastry Cups

1. 1

   Pre-heat oven to 200 u00b0C / 390 u00b0F. Set aside a 12 piece muffin baking tray.

2. 2

   Remove pastry sheets from freezer and lay them out flat on plastic wrap to thaw slightly. Cut 3 pieces of same sized sheets of baking paper then cut those sheets into 4 (so you have 12 squares of baking paper).

3. 3

   Drain and roughly chop hibiscus flowers from the jar. Reserve the hibiscus syrup.

4. 4

   Combine the chopped flowers, 1/2 cup / 125ml of the reserved hibiscus syrup, apple pieces and cinnamon in a large saucepan. Cover and simmer on low heat for about 10 minutes or until apple pieces are very tender but not completely falling apart. Turn heat off and immediately stir through custard and water mix gently until it thickens. Set the mix aside.

5. 5

   Cut each sheet of pastry into 4 even squares. Place each piece of pastry square onto a piece of the baking paper. Mold both gently into a muffin hole in the baking tray to form a pastry cup with paper on underside. Do this for all 12 pieces of pastry and paper.

6. 6

   Fill each pastry cup evenly with the apple and hibiscus mixture. Gently press corners together for each pastry cup (the pastry edges do not have to fully seal).

7. 7

   Sprinkle each with coconut sugar on top.

8. 8

   Bake for 30 minutes or until pastry has puffed and is golden brown.

9. 9

   Drain hibiscus flowers from the extra jar. Garnish each pastry with a whole flower (flower can be tucked into the top opening of the pastry). Serve each pastry warm with ice-cream and / or custard in pretty tea cups or on a dish. Add a drizzle of extra hibiscus syrup if desired.

10. 10

    Also delicious cold. Keeps well for up to 3 days refrigerated and can be reheated in oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.