Bramley Apple Recipes

Bramley Apple Recipes

Established in 1963, Glass Brothers know a thing or two about about Bramley apples. They manage their own extensive orchards under a dedicated orchard management system in the heart of County Armagh in Northern Ireland. Apples are an incredibly versatile fruit that can be used in many forms and in a variety of both sweet and savoury recipes. In this article, we’re going to take a look at 3 great recipes you can try at home using Bramley apples.



  • 750g Bramley apples: peeled, cored and roughly chopped
  • 50-75g caster sugar
  • 25g butter (extra for greasing)
  • 2 x 320g ready-made all-butter puff pastry sheets (roughly 35cm x 23cm)
  • 2 free-range egg yolks, lightly beaten
  • 2 tbsp demerara sugar
  • 200g clotted cream to serve


  1. Preheat the oven to 200C/180 Fan/Gas 6.
  2. Heat the apples, 50g of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened.
  3. Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool.
  4. Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm all the way around.
  5. Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg.
  6. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm intervals down the length of the pastry, leaving 2cm intact at the cut side of the pastry.
  7. Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers.
  8. Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown.
  9. Allow to cool slightly before serving, serve with the clotted cream.



  • 20g butter
  • 2 Bramley apples (about 450g), peeled, cored and roughly chopped
  • 0.5 tsp ground ginger
  • 1 sprinkle flour for dusting
  • 500g shortcrust pastry
  • 12 heaped tsp (shop bought or home-made) caramel, toffee or fudge sauce
  • 1 egg (beaten)
  • 2 tbsp granulated sugar

(Also required: 12 hole bun tin, 9cm and 6cm round pastry cutter)


  1. Preheat oven to 180ºC/160ºC fan oven/Gas 6
  2. Melt the butter in a medium saucepan and add the apples along with the ginger and 1 tbsp of water. Cover with a lid and cook for 10 minutes, stirring occasionally, until the apples are soft and almost pureed. Remove from the heat and cool slightly.
  3. On a lightly floured surface, roll out the pastry to approximately the thickness of a £1 coin. Cut out 12x9cm and 12x6cm circles, re-rolling the pastry if necessary.
  4. Line the patty tin with the larger circles of pastry and put 1 heaped teaspoon of the caramel sauce in the middle of each one. Spoon the gingery flavoured apples on top. Dampen the edges of the pastry with water and sit the smaller circles of pastry on top. Press lightly with the back of a teaspoon to seal and pierce a hole in the top. Brush with the beaten egg and sprinkle with the granulated sugar.
  5. Bake in the oven for 20 minutes, until the pastry is golden and crisp. Leave to cool for a few minutes in the tin before cooling further on a wire rack. Serve warm or cool.



  • 1 sprinkle flour for dusting
  • 400-500g sweet shortcrust pastry
  • 2 Bramley apples (about 450g), peeled, cored and roughly chopped
  • 75g caster sugar
  • 150g fresh or frozen raspberries
  • For the crumble topping:
  • 50g butter, softened
  • 50g plain flour
  • 1tsp ground cinnamon
  • 40g soft light brown sugar
  • 40g flaked almonds, crushed to a coarse crumb

(Also required: 6x10cm fluted, loose bottom tart tins)


  1. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut out 6 circles and use to line the tart tins, lightly pressing into the edges to fit. Trim the edges, pierce the bases a couple of times with a fork, and place in the fridge to rest for about 10 minutes.
  2. Preheat the oven to 200ºC/180ºC fan ovens/Gas 7.
  3. Once rested, put pastry cases on a baking tray and line with individual pieces of baking paper. Fill with baking beans or dry rice and bake in the oven for 8 minutes. Remove the paper and beans or dry rice and continue to cook the pastry cases for 5-7 minutes until golden and crisp.
  4. Meanwhile, place the apple and caster sugar in a saucepan, cover with a lid, and cook over a low-medium heat, stirring occasionally for about 10 minutes or until the apple is tender and juicy. Stir in the raspberries and cook for just a minute or so until they start to release their juices. Remove from the heat.
  5. To make the crumble topping, rub together the butter, flour and cinnamon, until the mixture resembles coarse breadcrumbs. Mix in the sugar and almonds.
  6. Spoon the apple and raspberries between the pastry cases then scatter the crumble over the top. Put in the oven and cook for 10 minutes until the filing is bubbling and the crumble is golden and crisp.
  7. Serve warm or at room temperature with cream, créme fraîche or ice-cream.



We hope you give one of these recipes a go and enjoy the delicious taste of Bramley apples! If you would like to know more about Glass Brothers give them a call on 028 38 851263 or email: info@glassbrothers.co.uk

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