Apple and Date Lattice
- 1 x 340g packet of puff pastry sheets, thawed
- 3 Bramley apples, peeled and chopped
- 225g (8 oz) chopped dates
- 1 egg, beaten
- 115g (4 oz) icing sugar
- Water or lemon juice to mix
Unroll the pastry and cut in half.
Lay one sheet of the pastry onto a Bake-O-Glide lined baking tray, sprinkle over the chopped apples and dates. Take the other sheet of pastry and fold it in half, lengthways, and cut to within 2.5cm (1 inch) of the edge, then open out.
Brush around the edges of the bottom layer of the pastry with the beaten egg, then place the lattice cut top pastry sheet over the top. Neaten the edges and brush over with the beaten egg.
2, 3, 4 and 5 oven AGA: Place on the grid shelf on the floor of the Roasting Oven and cook for 20-30 minutes, until golden and the apples are soft.
Meanwhile make the icing by mixing the icing sugar with water, obviously the more water you use the slacker the icing will be, so you can decide on which consistency you prefer.
Pour the icing over the lattice.
Rayburn and Conventional cooking: Bake at 200°C, Gas Mark 6, Fan Oven 160°C for 25-30 minutes, until golden.
Dawn Roads, AGA Food Editor