• Prep Time 140 minutes
  • Cook Time 20 minutes
  • Serving For 5 People
  • Difficulty Hard
Favorite

This recipe is best with
Anchor Whipping Cream

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

    Puff Pastry:
  1. Preheat oven to 205ºC
  2. Add the flour, Anchor unsalted butter and salt on to a clean surface, with your palms knead until the mixture resembles a sandy texture
  3. Add in the water and work the dough until its firm and not sticky
  4. Leave it to rest for about 1 hour preferable overnight in the fridge
  5. 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.
  6. 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.
  7. Roll out again into about 1/2 inch thickness. Fold into thirds. Rotate 90 degrees and roll into a rectangle again.
  8. Fold into thirds. Rest in the fridge for 30 minutes and continue this step for 2 more times
  9. Apple Compote:
  10. Peel, core and cut the apple into small dice. Cook sugar until it caramelizes. Remove from the pan from the stove and add butter.
  11. Stir with a wooden spoon until the caramel softens.
  12. 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
  13. Egg Wash:
  14. Using a fork combine egg yolk and whipping cream together
  15. To Assemble:
  16. Roll the puff pastry to a thickness of about 5mm
  17. Cut into circles with a 10cm cookie cutter
  18. Place a tablespoon of compote in the center. Apply some egg wash and seal it.
  19. Score the edges with the back of a paring knife. Let it sit for 10 minutes inside the fridge before baking.
  20. Bake until it's golden. Approximately 20 minutes
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