Elderflower apple cream puffs

Method

• step 1

  Tip the apples into a saucepan, sprinkle with cornflour and sugar and toss to coat, then stir in 1 tbsp of the elderflower cordial. Cook over a medium heat for 4-5 mins, until the apples have softened a little but still hold their shape and the liquid is syrupy. Leave to cool completely.

• step 2

  Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on your work surface, keeping it on the baking parchment. Cut into four squares, roughly 12cm x 12cm. You’ll have a strip of pastry leftover which can be used for another recipe (perfect for cheese straws). Place the pastry squares on a baking tray lined with baking parchment.

• step 3

  Spoon a heaped tablespoon of the apple filling into the centre of each square then fold them over to make triangles. Don’t press the edges down too firmly, you want them to open as they cook. Bake for 20-22 mins in the centre of the oven, until puffed up and golden brown. Leave to cool for at least 20 mins or completely if you’re baking ahead of time.

• step 4

  When you’re ready to serve, whisk together the cream, mascarpone and remaining 2 tbsp elderflower cordial in a bowl. Add the lemon zest and whisk until holding very soft peaks; don’t overwhip here as the cream will firm up when you pipe it. Transfer the cream to a piping bag fitted with a large circular nozzle. This can be chilled until you’re ready to serve.

• step 5

  Carefully ease each pastry open along the seam, then pipe in a generous squiggle of cream. Dust with icing sugar and serve. The puffs (or turnovers) are delicious served warm, but the cream will start to melt if serving them this way, so they’re best filled just before serving. Alternatively, leave them to cool completely before piping in the cream and they’ll happily sit for a few hours.