Puff pastry cakes with Calvados apple

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 3 sour apples (approx. 225 g each; e.g. Elstar)
  • 7-10 Tbsp Juice of 1 lemon
  • 75 g Sugar
  • 1 (270 g) Roll of puff pastry
  • 1 Egg Yolk
  • 4 TABLESPOONS Apricot Jam
  • 3 TABLESPOONS Calvados (French apple brandy)
  • 4-5 Tbsp demerara sugar

Directions

  1. 1

    Peel and halve apples and remove the core (preferably with a ball cutter). Boil 3/4 l water, lemon juice and sugar. Cook apples in it at medium heat for 12-14 minutes until soft.

  2. 2

    Remove with a skimmer, drain well and allow to cool slightly.

  3. 3

    In the meantime, take the dough out of the refrigerator and let it rest for about 10 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Unroll the dough and cut it in half lengthwise, then cut it crosswise into 3 pieces to form 6 rectangles.

  4. 4

    Place the dough rectangles with the paper facing downwards in six round ovenproof baking tins (approx. 10.5 cm Ø; e.g. tartlet tins) and press them in lightly. Place 1 apple half on the dough base with the curvature facing upwards.

  5. 5

    Whisk the egg yolk and 3 tbsp. water. Spread the edges of the dough with it. Bake the cakes in a hot oven for about 14 minutes.

  6. 6

    Pass the jam through a sieve and mix with Calvados. Turn up the oven temperature (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Remove the cakes from the oven. Spread apples with jam and sprinkle with brown sugar.

  7. 7

    Bake in the oven for another 3-4 minutes. Leave to cool in the moulds for about 10 minutes, then remove. Serve the cakes warm or cold. Crème fraîche tastes good with it.

Nutrition Facts

KCAL
370 kcal
CARBS
53 g
FATS
14 g
PROTEINS
3 g