Apple and cinnamon log recipe
 This apple and cinnamon log is a fantastic way to make delicious dessert for six using a sheet of puff pastry. 50g/1¾oz raisins1 green cooking apple, halved and core removed (not peeled)3 red eating apples, halved and cores removed (not peeled)40g/1½oz unsalted butter, diced50g/1¾oz caster sugar5g/⅛oz ground cinnamon1 x 320g/11½oz puff pastry sheet50ml/2fl oz Calvados3 free-range eggs, 2 yolks and 1 whole, beaten 50g/1¾oz raisins 1 green cooking apple, halved and core removed (not peeled) 3 red eating apples, halved and cores removed (not peeled) 40g/1½oz unsalted butter, diced 50g/1¾oz caster sugar 5g/⅛oz ground cinnamon 1 x 320g/11½oz puff pastry sheet 50ml/2fl oz Calvados 3 free-range eggs, 2 yolks and 1 whole, beaten 10g/⅓oz caster sugarPinch ground cinnamon 10g/⅓oz caster sugar Pinch ground cinnamon Method Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes.When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving.