Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Apple and cinnamon fatayer

Middle Eastern 30 Mins Prep · 20 Mins Cook

To make the dough, combine the water, sea salt, instant yeast, oil, 4tbsp of date syrup 720g of flour in a large bowl to form a slightly sticky dough. Knead until smooth, approx. 8 minutes.
Preheat the oven to 200°C, gas mark 6. Line two baking sheets with baking paper.
Divide the dough into 14 balls and place them on a lined baking sheet. Loosely cover with greased cling film. Allow to rise until doubled in size.
To make the frangipane, place the butter, sugar, vanilla and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Beat until pale and creamy. Add the egg yolk and the rest of the flour and mix until combined. Set aside.
Lightly flour a clean work surface. Working with one ball of dough at a time, hand stretch or use a rolling pin to make a circle approx. 10-12cm. Spread 2 tbsp of the frangipane fill-ing down the centre of the circle to within 2½cm of the edges. Pull the dough’s edges up around the filling and pinch the ends together to create a boat shape. Repeat the process with the remaining dough. Transfer to the prepared baking sheets.
Thinly slice the apples and fan the slices on the top of each fatayer.
Lightly warm up the rest of the date syrup. Brush the dough the date syrup and sprinkle the rest of the caster sugar over the apple slices.
Bake the fatayer until lightly browned, approx. 15-20 minutes. Serve warm.