Apple Puff Pastries

Ingredients

• 4 units Apples (medium size, peeled, sliced into rounds about 1 cm thick)
• 1 sheet Puff pastry (about 250 g, well chilled before use)
• 2 tablespoons Granulated sugar (to coat the apple rounds)
• 1 teaspoon Ground cinnamon (to mix with the sugar (optional))
• 1 unit Egg (beaten, for glazing (or just the yolk + 1 tbsp milk))
• 1 tablespoon Powdered sugar (for finishing)
• 2 tablespoons Salted butter caramel (optional, drizzle over hot pastries)

Instructions

1. Prepare the apples

   Peel the apples, cut them into rounds about 1 cm thick, then remove the core using a corer or a small spoon to obtain a ring.

   Time: PT10M

2. Season the rounds

   Mix the granulated sugar and cinnamon in a bowl, then roll the apple rounds in this mixture until well coated.

   Time: PT2M

3. Prepare the puff pastry

   Take the puff pastry out of the fridge, roll it out slightly and, using a knife or a cutter, cut strips about 1 cm wide.

   Time: PT5M

4. Wrap the pastry around the apples

   Wrap each pastry strip around an apple round, overlapping the ends slightly to form a complete small ring.

   Time: PT5M

5. Prepare the beaten egg

   Crack the egg into a small bowl and beat it lightly. You can use only the yolk or add a tablespoon of milk for more browning.

   Time: PT2M

6. Place on the sheet

   Line a baking sheet with parchment paper, place the pastries on it and brush the tops with the beaten egg using a brush.

   Time: PT2M

7. Cooking

   Put the sheet in a preheated oven at 200 °C and bake for about 20 minutes, or until the pastry is nicely golden and crisp.

   Time: PT20M

   Temperature: 200°C

8. Finishing

   When out of the oven, dust the pastries with a little powdered sugar then drizzle with salted butter caramel (optional). Let cool a few minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g