INGREDIENTS
- Filling:
- Butter 400 grams
- I knead:
- Flour 0000 500 grams
- Water 240 cc
- Butter 100 grams
- Salt 10 grams
- Lemon juice 1 teaspoon
- Filling and ending:
- Pastry cream c/n
- Cracked walnuts
- Sautéed Grammy Smith Apples
- Cinnamon
- brown sugar
1. Make a dough with all of the elements of the dough and let it relaxation
quarter-hour in freezer. Crush the butter right into a brick and hold it within the fridge.
Stretch the dough to 55 x 25 cm, place the butter on one finish and wrap in itself.
similar. Give it 2 easy turns and 1 double flip with a remainder of half an hour between each.
fridge. Let it relaxation within the fridge till the following day.
2. Stretch the puff pastry to three mm and place it on a moistened plate.
with water, and let it relaxation within the fridge for 10 minutes.
3. Prick the puff pastry with a rolling pin, place a silpat on high.
4. Reduce the puff pastry into an excellent sq. form, and fill the bottom with the
break up walnuts, then with the pastry cream, break up walnuts and canopy with half an apple
filleted sautéed. Sprinkle with cinnamon and brown sugar.
5. Shut the piece producing a lattice overlaying your entire block, it must be
a closed sq.. Reserve chilly till the oven could be very sizzling.
6. Bake at 190 levels till golden brown, ensuring the puff pastry is nicely
cooked.
7. Sprinkle with powdered sugar.
