Puff pastry with apples
6 servings
30 minutes
Apple puff pastry is a refined dessert of European cuisine that combines the tenderness of puff pastry with the refreshing aroma of apple filling. Its roots trace back to French baking traditions, where the thinness and lightness of the dough are highly valued. The crispy golden crust hides a soft, sweet-and-sour apple filling seasoned with light citrus notes. The taste is harmonious – rich but not cloying. This pastry is perfect for morning tea or as an elegant finish to dinner. The powdered sugar on top adds a touch of sophistication, while the lightness of the puff pastry makes the dessert airy and pleasant. Each bite is a balance of textures and flavors that captivates from the first taste.
1
Prepare puff pastry.
- Wheat flour: 2 glasss
- Butter: 250 g
- Chicken egg: 1 piece
- Salt: 0.3 teaspoon
- Water: 0.8 glass
- Lemon: 0.3 piece
2
Roll out the prepared dough to a thickness of 1/2 cm, the length according to the size of the baking sheet. Cut the rolled dough into strips 7-8 cm wide, place them on a lightly water-moistened sheet, brush the strips with beaten egg, decorate with a fork or knife tip, and place in the oven for 20-25 minutes. The baked pastry should be 4-5 cm thick. Prepare the apple filling separately.
- Chicken egg: 1 piece
- Apple: 1 kg
3
Place the strips of puff pastry on a board, cut along the thickness into 2 layers. On the bottom layer, place the apple filling, smooth it out, then place the top layer on top, cut into individual pastries, sprinkle with powdered sugar, and transfer to a plate with a paper napkin.
- Apple: 1 kg
- Sugar: 1.5 glass