2 Bramley apples (I use golden delicious instead – leaves for a smoother puree), peeled, cored and cut into chunks
20g butter
30g caster sugar
Ground cinnamon (to taste)
1x 300g Puff Pasty sheet
3 tbsp raisins (I never measure just scatter to taste)
1 orange, zest and juice (I don’t use the Orange zest or juice)
50g Icing sugar

Place the apples, butter, caster sugar and cinnamon to taste in a small saucepan. Add 1 tbsp water, cover with a lid and place over a low heat. Bring to a simmer and allow to bubble gently for 15 minutes. Remove from the heat and leave to cool.

Heat the oven to 200°C/180°C fan/Gas 6 and line a baking tray with greaseproof paper. Lay out the puff pastry sheet and spread the apple filling over, leaving a 1cm border down each long side. Scatter over the raisins and orange zest then roll it up, from the longer edge, into a cylinder. Cut the roll into 12 discs (I did 18 Kat time) and lay them on the prepared baking tray. Bake for 25 minutes until puffed up and golden.

Meanwhile, combine the icing sugar with ¾ tbsp of orange juice (i use milk instead of juice). Once the mini apple pie bites are cooked, remove from the oven and drizzle with the icing.

Serve warm or at room temperature.