Individual Apple Puffs Recipe
Crispy on the outside and soft on the inside... Yes, it's them... the apple puffs that are always unanimous. The filling is extra gourmet...Enjoy it with coffee, tea, with friends...there will be no shortage of excuses to make your afternoon snack even more exceptional.
Ingredients
Applesauce:
4 apples
1 vanilla bean (or 1 tsp. tea extract)
1 col. yellow sugar soup
50 ml water
Apple filling:
4 apples
1 col. butter tea
2 col. yellow sugar soup
2 puff pastries
1 beaten egg
Preparation
Apple puree:
Wash, peel and cut the apples into small pieces. In the pan, add the apples, sugar and vanilla.
Cook over medium heat, stirring occasionally. If necessary, add a little water. The apples should be soft. Then, take them off the heat and mash them until smooth (like apple puree).
Apple filling:
Wash, peel and cut the apples into squares. Saute them in a frying pan with a little butter and 1 tbsp. yellow sugar soup. Remove from heat.
Puff pastry:
Unroll the puff pastries and cut them into 12 cm diameter circles. Using a rolling pin, roll out each circle to form an oval.
On top of each oval puff pastry, first place 1 heaping tablespoon of apple puree (from the center to one end) and also 1 tbsp. of the filling. Leave one end unfilled as we are going to close the dough.
Brush the edges with beaten egg (it helps seal). Fold the dough and use the tip of a knife or fork to seal it well. Leave it in the fridge for 30 minutes.
Brush all puff pastries with beaten egg. With the tip of the knife, make whatever designs you want. Also make a hole in each puff. (this is what we call the chimney effect, its function is to release air). Finish by sprinkling with the remaining brown sugar.
Bake for 30 min at 180°C (in rotating heat mode).
It's ready!!
Comments
Post a Comment