Puff pastry with apple-caramel filling
Votes: 1
Time:
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Make a fluffy and crispy closed puff pastry with slits that reveal a delicious filling. Roll out the puff pastry, layer it with thin apple slices and pieces of creamy toffee, and cover with another piece of dough, slitted like a window blind. During baking, the toffee will melt and fuse with the baked apple, creating the perfect caramelized apple filling. Serve the puff pastry the same day to fully enjoy its crisp texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 apples, peeled and thinly sliced (such as Granny Smith)
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/3 cup toffee pieces
- 1 sheet puff pastry (250 g), defrosted in the refrigerator
- 1 egg, beaten with 2 tbsp water, for greasing
- Fine sugar, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 200°C and line a baking tray with baking paper.
- Toss apples with brown sugar, cinnamon and toffee pieces.
- Place a sheet of puff pastry on a lightly floured work surface and roll it out (if necessary) into a 25cm square. Cut out a 10x25cm rectangle, place it on the prepared baking sheet, and brush with egg wash. Cut out a second rectangle measuring 11x25cm and refrigerate to keep it cold. Cut the remaining dough into 1cm-wide strips. Place the strips on the edges of the puff pastry base, trimming them if necessary, and brush with egg wash (this should create a frame with the filling in the middle). Place the apples in the center.
- Remove the top of the dough from the refrigerator and make slits in it at 1 cm intervals. Place it on top of the apples, brush with the egg mixture, and sprinkle with caster sugar. Bake the puff pastry for 10 minutes at 200°C (400°F), then reduce the oven temperature to 190°C (375°F) and bake for another 20-25 minutes, until golden brown. Serve the puff pastry warm or at room temperature.
Recipe apples in puff pastry.
Author of the recipe - Anna Olson is a pastry chef and television host.
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