(makes 30 triangles)
I always loved my mother's currant puff pastry slice which she and her contemporaries referred to as Fly Cemetery.INGREDIENTS
265g puff pastry (preferably all butter) (1st measure)
265g puff pastry (preferably all butter) (2nd measure)
1 egg white (lightly beaten)
605g (4 + 1/3 cups) currants
50g (1/4 cup) sugar
1 + 1/2 tsp cinnamon
1 + 1/2 tsp finely grated lemon zest
525ml (2 cups + 1 tbsp + 2 tsp)water (1st measure)
14g (2 tbsp) cornflour
30ml (2 tbsp) water (2nd measure)
365g (2) apples (peeled and grated)
2 tbsp blackcurrant jelly (jelly preserve or a dark jelly or jam)
15ml (1 tbsp) milk
20g (2 tbsp) castor sugar
· Lightly grease, with baking spray or butter, base and sides of a 32cm x 23cm low-sided baking tray.
· On a lightly floured work surface roll first measure of pastry to a 34cm x 25cm rectangle. Gently lift and place into base of prepared tin. Press into base and slightly up the sides. Refrigerate for 30 minutes or overnight.
· Take second measure of pastry and place on a lightly floured work surface. Roll to 34cm x 25cm rectangle. This will become the top for the slice. Place on a tray, cover with plastic wrap, and place in refrigerator.
· Into a saucepan place currants, sugar, cinnamon, zest and first measure of water. Place over a medium heat and bring to boil. Reduce heat to low and simmer for 5-7 minutes or until liquid has reduced but currants are still quite moist.
· Into a small bowl place cornflour and second measure of water and mix to combine. Add to saucepan with currants and stir over medium heat for 2-3 minutes or until liquid has thickened.
· Add apple and blackcurrant jelly. Cook for a further 2-3 minutes or until apple is just cooked but not mushy. Transfer currant mixture to a bowl and cool.
· Preheat oven to 190°C.
· Remove prepared pastry base from refrigerator. Trim pastry base so pastry is covering only the base of the tin. Lightly brush base with egg white. Prick all over with a fork
· Evenly spread currant mixture over pastry base.
· Place pastry top onto currant mixture and trim off excess pastry. Gently press pastry so it adheres to the currant mixture. Refrigerate for 20 minutes to rest.
· Brush pastry top with milk. Liberally prick with a fork. Sprinkle with castor sugar.
· Place into preheated oven and bake for 20-25 minutes or until pastry is cooked and golden brown on top.
· Remove from oven and cool.
· Using palette knives or slices, lift and slide slice onto a chopping board. Using a serrated-edged knife, trim edges to neaten. Cut short side into 3 (6.5cm intervals) and the long side into 5 (6cm intervals). This will produce 15 rectangles. If you wish cut each rectangle in half diagonally to make 30 triangles.
· Store layered, with baking paper between each layer, in a container with a tightly fitted lid, in refrigerator or pantry for up to five days. Alternatively freeze for up to one month.
· Serve at room temperature.