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Tweet Lancashire Fruit Braid
Mixture of apples, white Lancashire cheese and sultanas baked in an elongated flaky-pastry case with many slots cut across the surface.
Original Receipt from British Food Trust
Lancashire Fruit Braid
Make sure the apples are thinly sliced so they soften during cooking.
225 Gram Puff pastry (8 oz)
225 Gram Cooking apples, cored and thinly sliced (8 oz) peeled
25 Gram Caster sugar (1 oz)
100 Gram Lancashire cheese, grated (3½ oz)
75 Gram Sultanas (3 oz)
1 Egg white, beaten, to glaze
Roll out pastry on a lightly floured surface into a 28 cm (11 inch) square then cut in half. Place one half on a slightly dampened baking sheet.
Lay apple slices in overlapping rows over the pastry leaving a 1 cm (½ inch) border free of filling. Sprinkle over half the sugar, the cheese and sultanas. Fold remaining pastry in half lengthways and cut slits to within 2.5 cm (1 inch) of the edge. Space 1 cm (½ inch) apart. Unfold.
Brush edges of pastry base with egg white. Top with remaining pastry and seal edges. Bake at 220 °C / 425 °F / Gas 7 for 20 minutes. Brush with egg white, sprinkle with remaining sugar and cook for a further 5-10 minutes.
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