Recipe for puff pastry with apples, step by step with photos

Puff pastry with apples - general principles of preparation

For baking puff pastries with apples from puff pastry, both yeast and yeast-free dough are suitable. You can cook any of these types yourself or buy them frozen. Read also: Puff pastry cheese puffs.
The given recipes contain a description of not only a quick and simple method of preparing yeast-free puff pastry with beer, margarine and sour cream, but also a more complex one.
Before cutting, a purchased frozen semi-finished product must be thoroughly thawed so that it is easy to work with and does not break during the formation of products.
The dough is thawed directly in the package, laid out from the refrigerator compartment on the table. You cannot defrost the dough in the microwave, or by immersing the package in water, this will kill all its properties.
Puff pastry prepared independently or already thawed is rolled out into a thin rectangular layer. The thickness of the layer usually does not exceed 0.8 cm; for some products it is rolled out thinner.
Apples for puff pastries are peeled, the seeds are removed from them, cutting out the middle, and cut into slices, slices or slices. Whole apples are also baked in puff pastry.

Apple puff pastry made from yeast-free puff pastry

There is a recipe for puff pastries with sprite on the Internet. Looking at him I always feel somehow uneasy. Why spoil good products with incomprehensible chymosin? I understand the role this drink plays in the cooking process and I want to offer you a more adequate replacement, which will ultimately work the miracle that we need with baked goods.

Ingredients:

puff pastry without yeast – 1 package (400g);
apples – 2 pcs;
sugar – 3 tbsp;
cinnamon – 1 tsp;
lemon juice – 1 tsp;
butter – 50g.

How to make apple puffs

We take the dough out of the freezer, remove it from the packaging, lay out the layers in one layer on a cutting board and cover with cling film or a plastic bag so that the surface does not dry out while defrosting. If this happens, then when rolling out the dry crust does not stretch, it cracks and this can then be seen even on the finished baked goods.
Peel the apples, cut out the middle and grate them on a coarse grater and sprinkle with lemon juice.
Read also: Chocolate sponge cake with kefir for cake. Kefir biscuit - recipe
Then put it in a bowl, add 2 tbsp. sugar and cinnamon. Mix. Cinnamon is an optional ingredient; if you don’t like it, don’t add it.
Roll out the completely defrosted dough to a thickness of 2-3 mm.
We cut into squares, approximately 12 cm in size * 12 cm. In two opposite corners we make slits in the form of a right angle, retreating 1 cm from the edge, as shown in the photo below.
Place 1 heaped tablespoon of filling in the center of the square.
We connect two opposing internal corners.
And then we throw the outer ones over them, one after the other, overlapping.
Place the puff pastries on a baking sheet lined with a silicone mat (better) or baking paper. Bake in an oven preheated to 200°C until they are golden brown on top. This usually happens within 20 minutes.
While the puff pastries are baking, we melt the butter and add the remaining sugar to the hot butter. Stir several times until the sugar dissolves.
When we remove the puff pastries from the oven, without removing them from the baking sheet, brush the hot ones with a brush or pour butter and sugar from a spoon. And no sprite. Due to this, the baked goods become glossy, the surface becomes sweet and does not crumble when you eat it.

Author: Victoria S.

“Apple envelopes” – puff pastry with apples made from puff pastry

Ingredients:

half a kilo of yeast-based puff pastry;
one egg;
granulated sugar;
300 grams of sweet autumn apples.

Cooking method:

Form the defrosted yeast dough into 5x5 cm squares, sprinkle with a little flour and roll out thinly.
Separate the yolk from the white and beat the white well with a whisk into a thick foam.
Brush the surface of each square well with egg white foam. On top, in the center, place apples, cut into small slices, and sprinkle them with sugar. Do not add a lot of sugar, otherwise excess juice will be released, the puff pastries will burn and stick to the baking sheet.
Fold the apple squares into a triangle and pinch, pressing the edges tightly with your fingers.
Transfer the “envelopes” to a roasting pan greased with vegetable fat and leave for a quarter of an hour to rest.
Brush each triangle with beaten yolk and place the baked goods in the oven.
Bake, depending on power, for 12–15 minutes.

Puff pastry with apples from ready-made puff pastry

For puff pastries with apples, puff yeast dough is best suited.
I often keep it in the freezer in case I urgently want something tasty. The best puff pastry has 256 layers; you can’t always buy this in a store; read the instructions on the package. For ready-made puff pastry, any filling is suitable, for example, cottage cheese with peaches or pineapples, and the recipe for puff pastries with cherries and chocolate is also very tasty. Defrost the puff pastry, cut it into squares, put the chopped apples into 2/3 of the square, cut 1/3 of the square with a knife or a special device, I bought this inexpensively on a Chinese website, see photo.

Sprinkle apples with chopped nuts, sugar and raisins. Brush the edges of the dough with beaten egg, close the bun, stretching the cut sheet of dough and also brush the top with egg, see photo.

Bake in the oven until done, about 20-25 minutes. Baking temperature - 160 degrees.

✓Powdered sugar can be easily ground from sugar in a food processor, coffee grinder, or blender. Puff pastries with apples made from puff pastry yeast dough are ready.

“Puff tongues with apples” – puff pastries with apples made from puff pastry of easy preparation

Ingredients:

margarine “Stolichny” - 200 grams;
egg yolk;
100 ml low-fat sour cream;
half a kilo of white baking flour;
fine salt - a small pinch;
apples.

Cooking method:

Cut the peel off the apples; if it is not very thick, you can leave it. Cut each apple lengthwise into two parts, remove the center and cut further into thin slices.
Mix the sifted flour with salt, add slightly softened margarine, cut into pieces. Very quickly grind everything into fine crumbs, add sour cream mixed with yolk and also quickly knead the dough. Transfer it to a bag and put it in the refrigerator to cool for a few hours.
Divide the cold dough into pieces, leave one, and put the rest back in the refrigerator.
Roll out the dough into a layer about 0.8 cm thick and cut it into rectangles of the desired size.
Brush each rectangle with beaten egg white, and lay the apple slices overlapping each other on the surface of the dough.
Place the puff pastries on a lightly floured baking sheet, brush the top with loose yolk and bake.
After a quarter of an hour, the apple puffs will be ready.

How to make apple puffs from puff pastry

The first step is to defrost the puff pastry. For puff pastries with apples, both yeast and yeast-free puff pastry are perfect - it’s a matter of taste and habit. Take what is more convenient for you to work with. I prefer yeast-free. We take the dough out of the packaging, cover it with cling film to prevent it from drying out, and defrost it. The dough in layers defrosts quite quickly, literally in 20 minutes.

As soon as the dough is soft and ready for cutting, we begin to fill. Wash the apples, dry them to remove excess moisture, remove the core and cut off the peel. Cut the peeled apples into slices/slices of the desired size. I first cut the apple into quarters, then cut each quarter lengthwise into 5-6 pieces and then crosswise into cubes. My apples are not large, so the slices are also small.

Place the chopped apples in a bowl, cover them with starch, sugar and cinnamon.

Mix the apples with the bulk ingredients and the filling is ready.

Now you can turn on the oven to warm up and start forming the puff pastries. Lightly dust the work surface with flour, place a layer of dough on it, and lightly dust the dough on top as well. Roll out the layer thinner, about 3 mm thick. We roll in one direction, trying to maintain the rectangular shape of the formation.

Next, cut the resulting layer into rectangles (or squares). Visually divide the mini-plast in half, after which we make cuts in the middle of one of the halves, departing from the edges by about 1 cm.

We coat the edges of the rectangle (square) with beaten egg, then put the apple filling on the whole part of the layer.

We cover the filling with the “striped” part of the dough, pinch the edges and go over them with a fork - this will secure the edges more reliably so that they do not spread out during baking, plus it will make the puff pastries more neat in appearance.

Place the formed puff pastries on a baking sheet lined with baking paper. There is no need to additionally oil the paper. If you are afraid that the puff pastries may stick, you can at most moisten the paper a little with water. Brush the top of the puff pastry with egg.

Bake apple puffs from puff pastry at 180-200 degrees for about 20 minutes.

Sprinkle the finished puff pastries with powdered sugar if desired and serve. Bon appetit!

“Chocolate apples with plums and nuts in dough” – puff pastry with apples made from puff pastry in beer

Ingredients

For the test:

200 filtered light beer;
250 g margarine “Sloyka”, “For baking” or similar;
three glasses of white flour;
salt – 0.5 tsp.

For the filling:

250 grams of apples, sweet varieties;
300 grams of pitted plums, can be frozen;
75 grams of sugar;
potato starch - 2 tbsp. l.;
cocoa – 0.5 tbsp. l.;
40 grams of sweet cream butter;
dried walnut kernels - a full 200 gram glass.

Cooking method:

Grate well-frozen margarine into the flour on a coarse grater, pour in cold beer, add salt and knead into a homogeneous elastic dough. Divide it into parts and, putting each in a separate bag, put it in the cold for an hour and a half.
Cut plums and peeled and seeded apples into small slices. Lightly crush the nuts with a rolling pin, or you can use a mortar, and mix them with potato starch and cocoa powder. Pour melted butter into the nut mixture, add chopped apples and plums and stir until smooth.
Take a piece of chilled dough out of the refrigerator, roll it out and cut it into squares measuring 10x10 cm.
Place three teaspoons of the prepared filling in the center of each, fasten the opposite corners, forming knots, and transfer the products to a baking sheet.
Bake until tender golden brown.

Apples in puff pastry

No matter how sophisticated housewives are, they come up with more and more new forms for puff pastries with apples. They make them in the form of bows, and with a lattice, like store-bought ones. Envelopes, flowers, curls, bagels... But this is all good when your hand is already full of homemade baked goods. What if you bought a package of puff pastry for the first time and don’t know which side to approach it from now? There is no time for artistic delights here. For beginners, we will show you how to bake the simplest puff pastry with apples, a recipe with photos, everything is shown clearly. I know that sometimes step-by-step photos play a decisive role in deciding whether to bake or not. Remember the proverb: “The eyes are afraid, but the hands are doing.” This is what they usually say about difficult, frightening tasks. Well, when the eyes have already seen everything, then timidity recedes, and the hands do everything on their own. To further simplify the task, we will not process the apples for the puffs in any special way. Neither cook nor stew. We won’t even cut it finely. Just split the apple in half and make a puff pastry! Preparing these puff pastries is as easy as shelling pears, and they fly away in half an hour. So think about it, maybe make a double portion right away? This amount of ingredients is designed for 12 puffs, which just fit on a standard baking sheet.

package of ready-made puff pastry 500 g (4 sheets)
6 apples
5 tbsp. Sahara

“Apple boats” – apple puffs made from puff pastry

Ingredients:

packaging of purchased puff pastry, yeast-free;
macaroons – 10 pcs.;
three small apples;
100 grams of cheese;
granulated sugar and cinnamon.

For lubrication:

yolk;
a tablespoon of milk;
a pinch of granulated sugar;
lemon juice.

Cooking method:

Halve the peeled apples, remove the middle and sprinkle lemon juice on all sides to prevent them from darkening. Cut each half into a fan.
Prepare an apple-shaped template from paper and cut out blanks from the thawed dough using it.
From the remaining scraps, form double sides on the blanks. To ensure that the dough sticks well, brush the edges of the edges and pieces with water.
Place the cookies in a bag and roll them with a rolling pin until they turn into crumbs.
Sprinkle the inside of the pieces with the resulting crumbs, and place small pieces of cheese on top of them. Place the apple with the rounded side up on the cheese and sprinkle it with a mixture of cinnamon and granulated sugar.
Brush the apples with the yolk whipped with milk and sugar. Bake for 20 minutes.

Puff pastry with apples from ready-made puff pastry: recipe with photo

There is probably no need to explain to anyone what these puff pastries are... Delicate puff pastry, tasty filling and speed of preparation make such pastries very popular and loved by everyone.

I also often make puff pastries - both my husband and daughter like them. One of my most successful recipes is apple puffs made from ready-made puff pastry. Very affordable, very simple and incredibly delicious!

I really hope that you will like this simple recipe for apple puffs made from ready-made puff pastry.

Ingredients:

for 4 puffs:

620 g puff pastry;
120 g apple;
0.5 tsp lemon juice;
1 yolk;
30 g sugar;
powdered sugar - for sprinkling.

How to make apple puffs:

I’m a lazy person, so most often I use ready-made dough for puff pastries, which is sold in any supermarket. To prepare the puff pastry, use defrosted dough. Sprinkle the work surface (table, board or silicone mat) with flour.

Unroll the defrosted dough on a work surface. Roll out slightly.

Cut the dough into rectangles measuring approximately 10x20 cm.

On one half of the rectangle we make 4-5 cuts, not reaching the edges by 1-1.5 cm.

Wash the apples thoroughly. Peel the peel and remove the core. Cut into small cubes - approximately 2-4 mm in size. Sprinkle the apples with lemon juice (to prevent them from darkening).

Place the filling on the opposite side of the cuts. We put quite a lot of filling: in a layer of about 1 cm, not reaching the edges by 1-1.5 cm, so that the dough remains to pinch the edges.

Sprinkle about 1-1.5 teaspoons of sugar on top of the filling.

Cover the filling with the cut half.

Carefully _

pinch the edges.

Fold the resulting thin edge down, leaving “ears” at the corners.

Place the puff pastries on a baking sheet, leaving a distance of about 3 cm between them. The baking sheet must first be covered with baking paper or a silicone mat.

Lightly beat the yolk with a whisk or fork, add a teaspoon of cold water, and beat some more.

Brush the tops of the puff pastries with yolk - using a pastry brush (the greased puff pastries form an appetizing crust during baking).

Bake in an oven preheated to 220 degrees for 12-15 minutes, until golden brown.

Place the finished puff pastries on a wire rack and cool.

If desired, you can sprinkle these puff pastries with powdered sugar. That's all! Now you know how to make puff pastries with apples: rosy, aromatic and incredibly tasty!

Tips and tricks:

As I already wrote, the puff pastry must be defrosted. The most important thing is to give the dough the opportunity to reach room temperature on its own, without using any “accelerators” such as a microwave oven. You should not unroll the dough until it is completely defrosted: the folds will simply tear, which will have a bad effect on the further formation of the puffs.

5 / 5 ( 28 votes)

“Tea rose” – puff pastry with apples made from homemade puff pastry

Ingredients:

kilogram of wheat flour;
a glass of ice-cold boiled water (250 ml);
butter 72% fat – 500 grams;
10 gr. evaporated salt;
800 grams of apples;
a mixture of ground cinnamon and a quarter cup of sugar.

Cooking method:

Combine the sifted flour with fine table salt, add two tablespoons. tablespoons of softened, not melted, butter and knead the dough, which is not too tight, gradually adding ice water while kneading.
Having formed the dough into a lump, knead it again and roll it out on a floured table into a rectangle one and a half centimeters thick.
Cut the cold butter into small thin rectangles, up to 0.5 cm high, and place it in the center of the rolled out dough into a square, and wrap its edges with an envelope. Remove the dough, cover with a linen towel for twenty minutes in the cold.
Roll out the cold dough with a rolling pin, away from you, into a long rectangle. Try to do this so that the dough does not break and the oil does not come to the top. Fold the edges towards the middle without overlapping them, and again roll out the resulting square in the same way and fold it as well. Refrigerate the dough again. This procedure with the test must be done at least three times.
After the last repetition, roll out the dough into a large, even layer (up to 0.5 cm) and cut it into 3x15 cm strips.
Closer to the middle of each strip, place apples cut into thin, almost transparent slices next to them. The rounded part of the plates should protrude slightly beyond the edge of the strip. Sprinkle a little mixture of cinnamon and sugar on top of the apples.
Roll the strips into rolls, form them into roses and secure by piercing them through with a wooden toothpick.
Bake these roses until golden brown, placing them in a preheated oven.

“Vanilla slice” – puff pastry with apples

Ingredients:

a small tin of Sprite;
two packages of yeast puff pastry;
two small apples;
200 grams of granulated sugar;
butter – 300 grams;
ground cinnamon, vanillin.

Cooking method:

An hour before cooking, place the semi-finished product on the table to thaw.
When it thaws and becomes soft, roll it out slightly, trying to get a rectangular shaped layer.
Cut it into small 5x10 cm rectangles and cut each diagonally.
On the wide side of the triangle obtained when cutting the dough, place a small slice of apple without peel and roll it into a roll. Place it on a baking sheet with low sides.
Dissolve sugar mixed with vanilla in melted butter and pour this mixture over the puff pastries.
Pour Sprite on top and sprinkle with ground cinnamon. Bake for up to half an hour.

“Golden Paradise Apple” - puff pastry with apples made from puff pastry

Ingredients:

puff pastry, not yeast – 1 kg;
600 grams of apples;
liquid honey;
egg – 1 pc.;
cinnamon.

Cooking method:

Roll out the dough to a thickness of half a centimeter and cut the layer into fairly large, symmetrical rectangles - squares, rhombuses. Calculate their size so that you can wrap the entire prepared apple.
Cut off the lower part of a peeled apple so that it can be placed, and from the side of the tail, cut out the middle with a cone, not very wide.
Brush each side of the squares along the edges with egg white, and place an apple in the middle.
Place a little less than half a teaspoon of honey in the middle of each fruit, sprinkle cinnamon on top of the apple and, bringing the corners of the dough together, fasten them together, pinching them lightly with your fingers.
Place the puff pastries on a baking sheet, brush with yolk and bake. Baking time 20 min.

Yeast puff pastry with apples and raisins

Ingredients:

yeast puff semi-finished product – 450 g;
two sweet and sour, large apples;
a full handful of dark raisins;
one egg;
a small piece of ginger root (1×1 cm);
15 gr. "Peasant" butter;
two spoons of sugar.

Cooking method:

Rinse the raisins with warm water, then scald with boiling water and dry. For the filling, it is best to use dark, seedless raisins.
Cut the apples into centimeter or slightly smaller cubes. It is advisable that their size be comparable to the size of the raisins.
In a thick frying pan, combine apples with raisins. Add finely grated ginger and a piece of butter.
Cover the pan with a lid and turn on medium heat. Without stirring, simmer the apple filling for five minutes. Then remove from the stove and cool well, placing in a deep bowl.
Roll out the defrosted puff pastry into square layers of half a centimeter thickness. A 450-gram package usually contains two sheets of yeast dough. Consequently, you will get two layers that need to be divided into four equal squares. The result will be eight pies.
Beat the egg and use a pastry brush to brush the edges of the resulting squares. Place the filling on half of each, and make several parallel cuts on the free part.
Cover the filling with the decorated part of the dough, pressing the edges tightly. To prevent the pies from opening later, press the glued edges with the tines of a fork.
Cover the roasting pan with parchment, apply a little vegetable oil to the paper and place the pies on top. Do not pack tightly; be sure to leave a gap of one and a half centimeters between the products.
Cover the roasting pan with a towel and let the pies rise for a quarter of an hour. Then brush their surface with egg and place in the oven for 10 minutes.

Puff pastry with apples and pears

Recipe for pies with pears and apples made from puff pastry without yeast. Puff pastries are prepared quickly within one hour, provided that the dough is defrosted in advance.

Compound:

2 medium sized apples;
2 medium-sized pears;
500 g puff pastry (yeast-free);
50 g butter;
110 g granulated sugar;
1 g vanillin;
Dough (750 g);
Water at room temperature - 250 ml (1 glass);
1 egg;
vegetable oil;
1 tsp. Sahara;
salt;
200 g butter;
525 g flour;
1 tbsp. l. vinegar (9%).

Preparation:

To prepare the dough, beat an egg into a bowl and beat lightly, then combine with warm water with the addition of salt, sugar, vinegar and mix. Then add the sifted flour in parts, kneading a soft, elastic dough, then cover it with a towel and let it lie for 30 minutes.

Room temperature butter is divided into 4 parts. The dough is cut into 4 parts and rolled out 0.3 cm wide. The layer is greased with a thin layer of butter, spreading evenly.

The rolling pin is greased with vegetable oil and the dough is rolled onto it, after which a longitudinal cut is made, removing the rolling pin. The dough is folded into a book, then packed into a bag and put in the refrigerator for 2-3 hours. The same is done with the remaining pieces of dough.

The fruits are washed in cold water, removed from the skin, the core is cut out and the pulp is crushed into small pieces.

Melt the butter in a frying pan over low heat. Then add crushed fruit pulp, vanillin, sugar and cook until the juice evaporates. Then the fruit mass is cooled.

The puff pastry is rolled out thinly to 5 mm on a table lightly sprinkled with flour. The rolled out layer is cut into rectangles of 10-15 cm, possibly smaller. In this case, the size is chosen as desired.

Place the filling in the middle of each rectangle and fold it in half, pressing the edges tightly with a fork or fingers.

Then pierce each product with a fork and place on a baking sheet covered with food paper.

Beat the yolk of one chicken egg, add 2 tablespoons of cold water, stir the mixture and brush the puff pastries with a brush. Then put in the oven and bake at 180°C.

Puff pastry roses with apples and almonds

Ingredients:

store-bought puff pastry;
egg white.

For the filling:

four medium-sized ripe apples;
30 grams of natural butter;
dessert spoon of lemon juice;
granulated sugar, white 70 grams;
quarter tsp cinnamon powder;
a small pinch of ground nutmeg;
130 grams of peeled almonds.

Cooking method:

Place the dough on the counter to defrost, and in the meantime, prepare the filling.
In a small saucepan, heat and melt the butter and add the apples cut into small cubes (0.5 cm) into it. Pour lemon juice into the apples, add granulated sugar and simmer over low heat until the apple pieces become soft.
Then add cinnamon, nutmeg, finely chopped almonds to the apples and stir everything well. Remove from heat and cool well.
Roll out the thawed puff pastry slightly and cut the layer into squares of the desired size.
Cut the squares at each corner diagonally. Start cutting from the edge to the middle, not reaching it by about one and a half centimeters, so that there is room for the filling.
Place 2-3 tsp in the center. filling, depending on the size of the square, and brush the uncovered part of the square with well-beaten egg white. This is done so that the dough, when assembled into a rose, sticks well and the bud does not fall apart.
Next, wrap the dough, forming a rose out of it. To do this, take two corners of loose dough from one side of the filling and wrap it with dough, pressing the corners tightly with your fingers. This must be done four times.
Place the prepared pieces on a baking sheet lined with oiled parchment and place in a well-heated oven.
Bake at 180 degrees for approximately 20 minutes, until light golden brown.

Puff roses with apples and orange jam

Ingredients:

kilogram of puff pastry, frozen;
apricot jam – 240 grams;
apples of any suitable variety;
1 tsp. cinnamon (powder);
powdered sugar – 4 tbsp. l.

Cooking method:

Rinse the apples well under running water and dry with a towel. Cut each fruit lengthwise into small slices. Remove the core with seeds with a knife and cut each slice into thin slices. Do not cut off the peel. The apple slices should be very thin. The thinner the plate, the easier it will be to roll the “rose”, and it will look more attractive.
When the dough has thawed well and becomes soft, you can start cutting it. Using a rolling pin, roll out a three-millimeter layer, so as not to disturb the layers, it should be rolled out only in one direction, away from you.
Cut strips 25 cm long and no more than 5-6 cm wide, brush each with apricot jam.
The jam should not be applied too thickly; it will leak out during baking and the puff pastries may not bake well. Use a silicone brush to lubricate.
Place the apples along the edge of the strips, so that the rounded part of the apple slices protrudes slightly. When laying the next plate, lightly overlap it with the previous one (overlapping).
Sprinkle cinnamon powder on top of the apples, fold the free edge of the dough over them, and carefully roll each strip into a log. The result will be a beautiful lush rose.
The color of the rose depends on the color of the selected apples. Puff roses with apples look especially original if you place slices with peels of different colors (green, red, pink) on one strip.
After the rose is formed, take a toothpick and pierce it through the workpiece exactly in the place where you finished folding. In this case, the puff rose will not fall apart during baking and will keep its shape well.
Grease a baking tray well with vegetable oil and place the pieces on it. Bake at 200 degrees for half an hour to 45 minutes.
Puff roses with apples will be ready when the dough turns a soft golden color.
Let the “buds” cool well and decorate by sprinkling with powdered sugar.

Open puff pastry pie with apples

How to quickly and tasty make an open-faced puff pastry pie with apples. A detailed step-by-step recipe with photos will tell you how to prepare this pie.

Easy to prepare, tasty and aromatic open pie made from puff pastry with apples, a recipe with step-by-step photos of which is offered to your attention, nothing will leave anyone indifferent. In addition, by spending a small amount of time you can pamper yourself and your loved ones with wonderful pastries for tea.

Ingredients:

ice cream puff pastry – 500 gr.,
sweet and sour apples - 1 kg.
freshly squeezed lemon juice - approximately - 2 tbsp.,
vanilla sugar - 1 package,
ground cinnamon - to taste,
butter - 50-60 gr.,
sugar - to taste.

See also: Open pie with potatoes and mushrooms

Step-by-step preparation:

Step 1. Initially, you need to defrost the puff pastry. It is important not to violate the integrity of the original size of the piece of dough, so as not to disrupt the layered structure. The defrosting process can be carried out as at room temperature, leaving the dough in the package and placing it in a warm place. Or use the appropriate defrost mode in the microwave.

Step 2. While the dough is melting, you need to turn on the oven at 180°C.

Step 3. Take a baking sheet and sprinkle it with flour to form a thin layer. In this case, you don’t have to use oil, since the dough itself is quite fatty and will not stick to the metal mold.

Step 4. Then you need to wash the apples and thinly peel them. After cutting into four parts, remove the core and stalk. Cut the apple into thin slices perpendicular to the core.

Step 5. Immediately sprinkle with freshly squeezed lemon juice so that the apples do not oxidize when exposed to air and do not darken, acquiring an unattractive appearance.

Step 6. Mix sugar with vanilla sugar and ground cinnamon.

Step 7. Completely thawed puff pastry must be rolled out using a rolling pin on a surface dusted with flour. The size should correspond to the baking sheet, taking into account the dough's overhang on the sides.

Step 8. Pour the entire amount of sugar and spices onto the apples and mix everything thoroughly to evenly distribute the dry mass over the fruit.

Step 9. Then place the dough on a baking sheet and distribute the apple-sugar mixture evenly over the entire surface of the future pie.

Step 10. Place in the oven to bake for approximately 30-35 minutes. When the apples are soft and brown and the pastry is golden brown, the pie is ready to be removed from the oven.

You can cool it directly in the pan and only then, when the cake has cooled slightly, cut it into portions and serve with tea or coffee.

Bon appetit!