Prep time: 45 mins | Cook time: 25 mins | Total time: 1 hr 10 mins | Yield: MAKES 9
If you love recipes you can make ahead, this is a must! I always make this the night before and throw this in the oven the next day. This French Apple Pastry is one of the best and a wonderful treat perfect for every occasion and everybody!
INGREDIENTS
1 package of Wewalka Puff Pastry
½ (120ml) cup of unsweetened apple sauce
5 small Gala apples
1 Egg, beaten
¼ c. (60ml) of apple jelly
powdered sugar for dusting
HOW TO MAKE FRENCH APPLE PASTRIES
Step 1: Prepare the oven. Preheat it to 425 degrees F or 218 degrees C.
Step 2: After peeling the apples, slice off the 4 sides using a sharp knife. Make sure to leave a square core and 4 apple cheeks.
Step 3: On a board, place each apple cheek cut-side down and very thinly slice them. Set aside.
Step 4: After unrolling the puff pastry, leave them resting on the parchment paper. Place on a cutting board in a landscape position, short sides at the ends. Then, slice in 3 vertical strips.
Step 5: Into thirds, cut each vertical strip to make 9-equal-lined squares. To a baking sheet, transfer the squares still on the parchment paper.
Step 6: Around the border of each pastry square, brush the egg wash. In the middle of each pastry, place 1 ½ tbsp of apple sauce. On top, place an apple cheek. Then, begin folding the corners of the pastry till it meets the apple. Brushing again with more egg wash.
Step 7: Place in the preheated oven and bake for about 25 minutes until the corners loose from the apple to make a beautiful flat pastry with turned-up edges.
Step 8: In the meantime, in a small saucepan, warm the apple jelly until melted.
Step 9: Brush each of the pastry with the apple jelly when done and let them cool for at least 10 minutes before dusting with powdered sugar.
NOTE:
If desired, you can prep the pastry ahead. Using foil, loosely tent the pastry and refrigerate. Before baking, brush the pastry with egg wash.
You can replace the apple jelly with Apricot jelly. Apricot jelly will give a nice golden colour and a tart flavour to the pastry.
NUTRITION FACTS:
YIELD: 9, SERVING SIZE: 1
Amount Per Serving: CALORIES: 134 | TOTAL FAT: 2g | SATURATED FAT: 0g | TRANS FAT: 0g | UNSATURATED FAT: 1g | CHOLESTEROL: 21mg | SODIUM: 17mg | CARBOHYDRATES: 29g | FIBER: 2g | SUGAR: 24g | PROTEIN: 1g
Ingredients
- 1 package of Wewalka Puff Pastry
- ½ (120ml) cup of unsweetened apple sauce
- 5 small Gala apples
- 1 Egg, beaten
- ¼ c. (60ml) of apple jelly
- powdered sugar for dusting
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F or 218 degrees C.
Step 2: After peeling the apples, slice off the 4 sides using a sharp knife. Make sure to leave a square core and 4 apple cheeks.
Step 3: On a board, place each apple cheek cut-side down and very thinly slice them. Set aside.
Step 4: After unrolling the puff pastry, leave them resting on the parchment paper. Place on a cutting board in a landscape position, short sides at the ends. Then, slice in 3 vertical strips.
Step 5: Into thirds, cut each vertical strip to make 9-equal-lined squares. To a baking sheet, transfer the squares still on the parchment paper.
Step 6: Around the border of each pastry square, brush the egg wash. In the middle of each pastry, place 1 ½ tbsp of apple sauce. On top, place an apple cheek. Then, begin folding the corners of the pastry till it meets the apple. Brushing again with more egg wash.
Step 7: Place in the preheated oven and bake for about 25 minutes until the corners loose from the apple to make a beautiful flat pastry with turned-up edges.
Step 8: In the meantime, in a small saucepan, warm the apple jelly until melted.
Step 9: Brush each of the pastry with the apple jelly when done and let them cool for at least 10 minutes before dusting with powdered sugar.
Notes
If desired, you can prep the pastry ahead. Using foil, loosely tent the pastry and refrigerate. Before baking, brush the pastry with egg wash. You can replace the apple jelly with Apricot jelly. Apricot jelly will give a nice golden colour and a tart flavour to the pastry.
