Apples + Almond Creme = YUM!
I’m not sure of the formal name for this dessert. I supposed its called an apple galette, but its not round… Anyway, its one of those desserts that look/taste completely fancy pants, but in all reality is quite easy to prepare. The most difficult part is the slicing of the apples. We made this dessert often at a Four Seasons Hotel I worked in, and after 100 or so apples, I got quite good at slicing them quickly and evenly.
Everyone assumes I use a mandolin to slice these, but no… it must be done by hand. If you use a mandolin, it would take you all day to piece the apples back together. LOL! I prefer Granny Smith apples for their tart flavor and firm texture, but any firm apple will do.
Apple Strip Recipe
1 box of Pepperidge Farm Puff Pastry (thawed)
4 apples, cored, peeled, and cut in half
1 recipe of frangipan (see below)
1 egg, beaten with 1 tbsp water
2 tbsp apricot preserves
1. Preheat oven to 400 degrees and place oven rack in the middle of the oven. Line the apples halves on your cutting board and slice thinly. Take your time and try to make sure the apple slices are uniform and stay together. I use a small serrated paring knife, this works better than a larger knife.
2. Unfold the puff pastry on a lightly floured countertop. Roll out just slightly, to even out the pastry. With a knife or a pastry cutter, cut the base of the strip, 5 inches wide. Cut two more strips that are both 1 inch wide.
3. Place the larger piece of puff pastry on a parchment lined sheet. Using a pastry brush, brush egg wash over one inch of the sides of the dough. Lay the two 1 inch strips over the egg wash, and line up the edges. Dock the dough well with a fork, over the entire pastry dough. Do not dock the edges.
4. Spoon about 3 tbsp of frangipan on the dough and smooth out with an offset spatula. Leave an inch or so at the ends, so the frangipan doesn’t spill over.
5. Take one sliced apple half in your hand, and push down gently with your other hand to shingle the slices. Place the entire shingled apple on the pastry, and repeat with three more halves. Try to line up the next apple half with the first one. Repeat with the other piece of puff pastry.
6. Brush egg wash on the edges of the pastry. Sprinkle the apples liberally with cinnamon sugar and bake for about 20-30 minutes, until the edges are puffed and golden brown. Allow to cool for 20 minutes.
7. Heat the apricot preserves with 2 tbsp of water in microwave until warm and well combined, about 20 seconds. Brush the hot apricot glaze over the apples only, not the pastry edges. Sprinkle powdered sugar over the entire pastry. Cut slices with a serrated knife.
3.5 oz almond paste
3 oz sugar
3 oz butter, softened
4 oz egg
2 oz cake flour
1. Combine almond paste and sugar in bowl of mixer with paddle attachment and mix until the almond paste breaks into small pieces.
2. Add butter and mix until well incorporated. Add the flour and egg in increments, mixing well after each addition.
The Frangipan recipe is obviously more than you need. Spoon the extra frangipan in a small cake pan and bake at 350 degrees until golden brown… it makes a delicious cake on its own.