![]() ![]() If you cannot find apple jelly, you can also use Apricot jelly. When your pastries are baked, the final step is to brush each one with a little melted apple jelly to give them additional sweetness and shine. Moments before baking brush each pastry with egg wash and then bake! Once all the corners are folded up, you can cover your tray loosely with foil and place in the fridge overnight.This design will not stay this way as it bakes, it's only to create a flat pastry that will have turned up corners once it's baked. Fold up each corner of the pastry to meet in the middle.Then gently transfer your apples to the center of each pastry, the apple sauce will spread a bit so just be sure it stays on the pastry.You could also stir in ¼ teaspoon of cinnamon to the apple sauce if you wish. Then place a small amount of unsweetened apple sauce in the center. This will help the pastry adhere once you fold up the corners. Then re-orient the pastry to face you vertically and slice it in thirds to create 6 squares/rectangles.īrush each piece of puff pastry with the egg wash, just around the perimeter.Slice the pastry on a "landscape" orientation, into 3 equal strips.This is the nice thing about this brand of puff pastry, it comes on parchment paper you can bake on! ![]() Roll out the puff pastry and keep it on the parchment paper on a cutting board.Step#2: Roll Out and Cut Puff Pastry Sheets Keeping the apple intact will add to the French-inspired design, once the apples are baked. Then you'll slice each apple round into thin slices making sure you keep the apple intact. Once you get all the apples peeled, you'll slice off the "cheeks" of the apples.Try to find the smaller Gala apples since they work a bit better for the size of the pastry square.I like to use Gala apples for this recipe because they are sweet and light.
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