Makes 9 pastries
INGREDIENTS:
1 package of Wewalka Puff Pastry ( or any puff pasrry)
½ (120ml) cup of unsweetened apple sauce
5 small Gala apples
1 egg, beaten
¼ cup (60ml) of apple jelly
powdered sugar for dusting
METHOD:
Preheat oven to 425F (218C).
Peel apples and slice off the 4 sides with a sharp knife, leaving a square core and 4 “apple cheeks”.
Place each apple “cheek” cut side down and slice it very thinly keeping it intact on your board.
Unroll the puff pastry. Be sure to orient the pastry in the landscape position with the short sides at the ends. Cut the pastry in 3 vertical strips.
Cut each vertical strip into thirds, creating 9 equal-sized squares. Transfer the parchment paper with the squares to a baking sheet.
Brush egg washes around the perimeter of each square of pastry. Place 1 ½ tablespoon of apple sauce in the center of each pastry square. Place an apple cheek on top of the apple sauce. Fold the corners of the pastry up to meet the apple. Then brush with more egg wash to adhere.
Bake at 425F for 25 minutes. Corners will come loose from the apple during baking and create a pretty flat pastry with turned up edges.
Meanwhile, warm apple jelly in a small saucepan until liquefied.
Once pastries are done, brush each one with the apple jelly. Then allow to cool for 10 minutes and dust with powdered sugar.
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