This recipe is best with
Recipe Ingredient
- Puff Pastry:
- 520 g All Purpose Flour
- 230 ml Water
- 210 g Anchor Unsalted Butter
- 5 g Salt
- 220 g Anchor Butter Sheet
- Egg Wash:
- 1 Egg Yolk
- 5 g Anchor Whipping Cream
- Apple Compote:
- 4 Red Apples
- 1/2 Lemon Juice
- 60 g Sugar
- 50 g Anchor Butter
- 2 ml Vanilla Beans
Instructions
- Preheat oven to 205ºC
- Add the flour, Anchor unsalted butter and salt on to a clean surface, with your palms knead until the mixture resembles a sandy texture
- Add in the water and work the dough until its firm and not sticky
- Leave it to rest for about 1 hour preferable overnight in the fridge
- Place the Anchor butter sheet between two plastic slightly rolled with a rolling pin until it's pliable. The texture should be firm but not too soft.
- On a light floured surface roll out the dough into a large triangle. Place the butter sheet in the center and fold the two ends over to it is completely encased in the dough.
- Roll out again into about 1/2 inch thickness. Fold into thirds. Rotate 90 degrees and roll into a rectangle again.
- Fold into thirds. Rest in the fridge for 30 minutes and continue this step for 2 more times
- Peel, core and cut the apple into small dice. Cook sugar until it caramelizes. Remove from the pan from the stove and add butter.
- Stir with a wooden spoon until the caramel softens.
- Add the diced apple and return to the stove on a medium heat to cook the apples. Drain any excess liquid and set them aside to cool
- Using a fork combine egg yolk and whipping cream together
- Roll the puff pastry to a thickness of about 5mm
- Cut into circles with a 10cm cookie cutter
- Place a tablespoon of compote in the center. Apply some egg wash and seal it.
- Score the edges with the back of a paring knife. Let it sit for 10 minutes inside the fridge before baking.
- Bake until it's golden. Approximately 20 minutes
Puff Pastry:
Apple Compote:
Egg Wash:
To Assemble:
