You are welcome to make traditional puff pastry, but my quick method works every time and costs you half the effort. Just make sure your butter is cut in small enough cubes and frozen, and keep the dough as cold as you can while you do the folding.
Put the diced butter in the freezer for 30 minutes. Put the flour and salt in the bowl of an electric mixer and place in the fridge if you have space.
Take the butter from the freezer and the bowl from the fridge. Toss the butter in the flour so that the butter is coated with flour. This will prevent sticking.
Pulse the mixture twice for 1 second. Add half of the cold water and pulse three times, then add the rest of the water and pulse six times.
Dust your work surface with flour and take the dough out of the bowl. Push the dough flat with your hands but do not knead it – the small chunks of butter that are visible in the dough must be preserved and not be blended with the flour.
Dust the dough with flour and pat it flat into a square with a rolling pin. Fold the dough in three parts like a letter, pat it down lightly with the rolling pin and then fold it in three again, but in the opposite direction. Wrap the dough in plastic wrap and let it rest for at least 30 minutes in the refrigerator. The dough will be marbled with the butter and that is the intention. Repeat the folding and chilling step three times.
For the filling, push the cake crumbs through a fine sieve using a spatula or the back of a spoon. Combine the cake crumbs, currants, candied peel and spices in a bowl and stir in the apple puree until everything is well combined.
Roll out the dough until it is
Place the parcels on the baking tray and cut three slashes in the top of each. Brush the tops with the egg wash and sprinkle with the caster sugar.
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