Instructions

1. To make the caramelised apples, cut the peeled apples into large segments. Place the butter in a shallow frying pan. Add the apples, sugar, lemon zest and juice. Lightly fry for 1 minute. Add the liqueur. Continue cooking for a further 1–2 minutes. Remove from the heat and set aside to cool.
2. Scatter the brown sugar over the worktop, unroll one sheet of pastry and place it on top of the sugar. Lightly roll the pastry so that the sugar sticks to the underside of the pastry, making sure the pastry holds its rectangular shape. On the bottom edge of the pastry, spread a 4cm layer of the mincemeat from left to right, topped by the caramelised apple, leaving a 2cm border along each side.
3. Fold the 2cm border over the filling then roll the pastry tightly into a sausage shape while gently pressing the pastry into the mincemeat. The result will resemble a Swiss roll. Just before you reach the top border/edge, brush it with egg wash and press down to seal. Gently press in both ends to plump up the roll and chill for at least 30 minutes to allow it to firm up. Cut the roll into approximately 10 rounds, each about 3cm thick.
4. Repeat with the second sheet of pastry.
5. Preheat the oven to 180°C fan/200°C/gas mark 6. Line a baking tray with greased parchment paper. Place the slices on the parchment, standing upright so that you can see the filling and the swirl of the pastry, leaving a 5cm gap between each one. Flatten them with the palm of your hand so they resemble discs. Sprinkle the almonds and coconut on top and bake for 20–30 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool.
6. Serve hot or cold with whipped cream. They also go really well with the meringue roulade.