TO GET RECIPE PLEASE LOGIN OR REGISTER
Inverse puff pastry (total weight 1420 g)
200 g flour
440 g dry butter
180 g water
4 g vinegar
15 g salt fleur de sel
30 g sugar
130 g dry butter
420 g flour
2 pcs apple simirenko
20 g butter cubes
10 pcs chopped almonds
One handful of raisins in rum
2 g cinnamon
30 g brown sugar
Butter layer preparation:
Mix flour and butter with the help of paddle nozzle. As soon as the dough becomes homogeneous – stop mixing. Roll between two sheets of film. Cool down.
Mix water, vinegar and stir in them salt with sugar. Mix flour and butter at room temperature in the mixer until crumbs, add vinegar, salt, sugar and water. Mix to uniformity. Roll out the size of the ½ butter layer. Leave for 1 hour in the fridge. Put the dough on the butter layer and cover it with dough. Make 1 Simple tour. Leave for 1 hour in the fridge. Repeat it 5 times, each time hold to the same time to rest. Leave it at night in the fridge. The next day, make a 6th round and roll the dough up to 3 mm.
Apple filling preparation:
Soak the raisins in the rum first. Peel off the apples. Cut them into cubes. Mix apples with chopped almonds, raisins, cinnamon, sugar, butter.
Cut 2 rectangles the size you like, the first one is 1 cm more than the second one. For example 15×29 cm and 16×30 cm. Grease silpat or parchment on which you will bake the cake with butter, and sprinkle with sugar. Shake the baking pan to distributed the sugar evenly. Lay out the first rectangle of the puff pastry. Put the Apple filling on top. Grease the edges with a yolk with a small quantity of milk.
Freeze another rectangle slightly, fold it in half along and make the slits diagonally without touching the edge of 1 cm. Cover the filling with the second half of the dough with slits. Carefully connect the edges of the product. Grease the surface with a yolk with milk. Sprinkle with brown sugar. Before baking – leave in the frost for a few minutes.
Bake at 180 C for 20 minutes. At 160 C another 10-15 minutes.