French Apple Pastries

Updated at: Fri, 22 Nov 2024 07:49:30 GMT

Step 1

Preheat oven to 425F (218C).

Step 2

Peel apples and slice off the 4 sides with a sharp knife, leaving a square core and 4 “apple cheeks”.

Step 3

Place each apple “cheek” cut side down and slice it very thinly keeping it intact on your board. Then set aside.

Step 4

Unroll the puff pastry, leaving it resting on the parchment paper, and place it on a cutting board. Be sure to orient the pastry in the landscape position with the short sides at the ends. Cut the pastry in 3 vertical strips.

Step 5

Cut each vertical strip into thirds, creating 9 equal-sized squares. Transfer the parchment paper with the squares to a baking sheet.

Step 6

Brush egg wash around the perimeter of each square of pastry. Place 1 ½ tablespoons of apple sauce in the center of each pastry square.

Step 7

Place an apple cheek on top of the apple sauce. Fold the corners of the pastry up to meet the apple. Then brush with more egg wash to adhere.

Step 8

Bake at 425F for 25 minutes. Corners will come loose from the apple during baking and create a pretty flat pastry with turned-up edges.

Step 9

Meanwhile, warm apple jelly in a small saucepan until liquefied.

Step 10

Once pastries are done, brush each one with the apple jelly. Then allow to cool for 10 minutes and dust with powdered sugar.

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