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INGREDIENTS

Metric
Imperial
  • 160 g cream cheese
  • 4 tbsp. icing sugar
  • 1/2 tsp cinnamon
  • 4 granny smith apples (sliced into rounds and deseeded)
  • Butter for frying
  • 4 tbsp. demerara sugar (you can also use brown sugar)
  • 30 g raisins
  • 8 slices SASKO LOW GI ROSEHIP AND HONEYBUSH BROWN BREAD
  • 80 g butter (softened)
  • Whipped cream / ice cream to serve
  • 5.64 3oz cream cheese
  • 4 tbsp. icing sugar
  • 1/2 tsp cinnamon
  • 4 granny smith apples (sliced into rounds and deseeded)
  • Butter for frying
  • 4 tbsp. demerara sugar (you can also use brown sugar)
  • 1.06 oz Raisins
  • 8 slices SASKO LOW GI ROSEHIP AND HONEYBUSH BROWN BREAD
  • 2.82 oz butter (softened)
  • Whipped cream / ice cream to serve

METHOD

Either use a non-stick frying pan or a sandwich/panini press to make these.
  1. Fry the apple slices in batches in your sandwich or panini press or in a non-stick pan in a little butter until just browned and slightly softened
  2. Set aside to cool and clean the sandwich/panini press or frying pan.
  3. Mix the cream cheese, icing sugar and cinnamon together in a bowl until well combined.
  4. Smear each slice of the bread with equal amounts of the cinnamon-cream cheese
  5. Top half of the slices of bread with a sprinkling of raisins.
  6. Place a layer of apple slices on top of the raisins.
  7. Sprinkle 1 Tbsp. of Demerara sugar over the apples and cover with another layer of apples.
  8. Seal each sandwich with the remaining slices of bread (with the cinnamon-cream cheese side facing down.)
  9. Butter both sides of the sandwiches.
  10. Toast in your sandwich/panini press or fry in a non-stick frying pan, turning once, until crisp and toasted.
  11. Serve warm with whipped cream/ice cream.

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