Try this classic French dessert as seen in Paddock to Plate.
Combine flour, salt and yeast in a bowl, then rub in 2 teaspoons of the softened butter with your fingers until it resembles fine breadcrumbs. Add 75ml of tepid water and stir to make soft dough. Place in a lightly greased bowl, cover with plastic film and set aside for 30 minutes at room temperature.
Transfer the dough to a lightly floured bench top and roll out into a 20cm x 30 cm rectangle about 5-6mm thick.
Thinly slice the remaining butter and distribute the slices evenly over two-thirds of the dough leaving a 5mm border around the edge.
Fold the uncovered third of the dough over to cover the middle third and then fold the last third over to form a neat rectangle. Gently press the edges to seal. Wrap in plastic film and refrigerate for 30 minutes, then roll out again to a 20x30cm rectangle. Sprinkle the 100g castor sugar over two thirds of the dough and repeat the folding process. Wrap in plastic film and refrigerate for 30 minutes.
Meanwhile, to make the frangipane, using a food processor combine the butter, almond meal and sugar. Then mix in the egg and vanilla until a smooth paste is formed. Set aside until ready to use.
Preheat oven to 180C and grease six holes of a jumbo muffin tray with butter.
Roll out the dough again on a lightly floured surface to a 20cm x 30 cm rectangle, then cut into six 10x10cm squares. Place a spoonful of frangipane in the centre of each square.
Cut two cheeks from each apple and trim into a square. Place a cheek on top of the frangipane then bring up the corners of the pastry up around the apple to enclose, gently pinching the edges together to seal.
Shake over some cinnamon sugar and place each parcel into the muffin tray. Bake until golden (20-25 minutes).
10 Meanwhile, to make the raspberry coulis, blend the raspberries and the icing sugar in a blender until smooth, then strain, discarding the seeds.
8 Place the warm pastries on a board or platter and serve along side the raspberry coulis and fresh raspberries.
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