Home » pastry » Apple wraps (Sun 17.01)

Apple wraps (Sun 17.01)

Cooked apples in a puff pastry.


  • 250 g pastry (house-hold) flour or cake flour
  • half teaspoon salt
  • 1 tablespoon vinegar or lemon juice
  • 150 g water
  • 200g unsalted butter
  • rice flour or pastry flour for dusting the working surface
  • 3 large apples cooked with 2 tablespoons of caster sugar and completely cooled
  • 1 egg whisked for glazing
  • sugar

1. Sift the flour in a bowl. Add the salt to the flour. Make a well in the flour and add 125g water. Mix the flour and water to a dough. Do not apply too much pressure or knead like for bread. If the dough seems dry add remaining water (tablespoon at a time). Dough still looks “rough”.

Form gently into a ball, roll in cling film and leave to rest for 15-20 minutes in the fridge.

2. Flour the working surface (rice flour works very well), and urn out the dough.

Roll out the dough in kind of a rectangle. Start by pounding the dough before rolling, always work from the middle to the side, after one direction turn the dough by 90 degrees.

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Slice half of the butter in thin layers and use it to cover half of the dough.

Fold the dough together, seal the edges with the rolling pin.

Roll out again to a rectangle

and cover half with butter. Fold the two halves together. Roll out and fold like a letter (in three parts) to form a neat package.

Store again for 15 minutes in the fridge.

3. Roll out into a rectangle,

and fold like a letter.

Repeat this a second time. Leave to rest for 30 minutes in the fridge.

4. Flour the surface. Rolll out the dough into a nice rectangle. Lift regularly to avoid sticking.

With a sharp knive cut the dough into 6 +- square parts.

Put 2 -big- tablespoons apple on each square.

Brush the eges of each square with the egg, and fold the squares into triangles.

Brush the top of each triangle with egg.

Sift some sugar on top of each wrap.

Cut (with a pair of scissors) 3 small hole into each of the tiangles.

Transfer to a greased baking tin; Seal th edges of each rectangle with the points of a fork. Put in a cold place while preheating the oven (15 – 20 minutes).

4. Bake in a pre heated oven at 220 C for 15-20 minutes.

Leave to cool on a wire rack.


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