Ingredients

  • Butter unsalted                           14g
  • Peeled and diced apples            250g
  • Brown sugar                                 55g
  • Lemon juice                                  5ml
  • Cinnamon                                     2 g
  • Pinchsalt
  • Cornstarch                                    6g
  • Puff pastry                                    2 no 
  • Large egg                                       1no
  • Water                                             5 ml

 

Chef of the day: Hareesh LB ( BCT&CA 2nd Sem)

For the Glaze:

  • Sugar 180 g
  • Water 6 ml                                                                                                                                                                           Procedure
    • Preheat the oven to 200c. Line two baking sheets with parchment paper.
    • In a large skillet over medium heat, melt the butter. Add the apples, and cook for a few minutes while stirring frequently. Add the brown sugar, lemon juice, cinnamon, and salt and stir to coat apple pieces. Cook for about 5 minutes or until the apples are softened and become syrupy. Reduce the heat to low.
    • Sprinkle in the cornstarch and stir until the juice boils and thickens, about 1 minute. Transfer to a bowl. Let cool for 15 minutes then refrigerate until chilled, about 30 minutes.
    • When the apples are chilled, roll each thawed puff pastry sheet out on a lightly floured surface into a 12-inch square. Cut each sheet into 4 equal squares.