Puff pastry apple pie

Name: Puff pastry apple pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 100 g Sugar; 4 Apples (e.g. Jonagold); 4 TABLESPOONS Apricot Jam; 1 TABLESPOON Hazelnut flakes; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 discs (à 75 g) deep-frozen puff pastry
100 g Sugar
4 Apples (e.g. Jonagold)
4 TABLESPOONS Apricot Jam
1 TABLESPOON Hazelnut flakes
7-10 Tbsp Flour

Directions

1
Defrost the puff pastry slices. Put sugar and 2 tablespoons of water in a pan and caramelise while stirring until golden brown. Pour a fruit base mould (30 cm Ø) with the caramel and distribute evenly.
2
Wash the apples, prick out the core. Cut apples into 1/2 cm thick slices. Cover the caramel with the slices. Roll out the puff pastry slightly larger than the tin and place it over the apples. Press down the edge.
3
Bake in the preheated oven (electric oven: 225 °C/ gas: level 4) for approx. 25 minutes. Remove and immediately turn out onto a cake plate. Heat up the apricot jam and spread on the apples.
4
Roast the hazelnut leaves in a dry pan until golden brown and sprinkle over the cake immediately. Serve lukewarm with vanilla ice cream sauce. Makes about 12 pieces.