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Pink Lady Kouing-aman with Raspberry Coulis

Try this classic French dessert as seen in Paddock to Plate. 

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  • 120 gm plain flour

  • pinch of salt

  • ½ tsp instant dried yeast

  • 110 gm chilled butter, softened, plus extra for greasing

  • 3 pink lady apples

  • 100 gm castor sugar

  • Cinnamon sugar and icing sugar, for dusting

  • Raspberries, to serve

  • Frangipane

  • 250 gm almond meal

  • 125 gm butter, at room temperature

  • 125 gm icing sugar, sieved

  • 2 eggs

  • 1 teaspoon vanilla extract

  • Raspberry coulis

  • 375 gm raspberries

  • 2½ tablespoon icing sugar


  • 1.

    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.

  • 2.

    Transfer the dough to a lightly floured bench top and roll out into a 20cm x 30 cm rectangle about 5-6mm thick.

  • 3.

    Thinly slice the remaining butter and distribute the slices evenly over two-thirds of the dough leaving a 5mm border around the edge.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Preheat oven to 180C and grease six holes of a jumbo muffin tray with butter.

  • 7.

    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.

  • 8.

    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.

  • 9.

    Shake over some cinnamon sugar and place each parcel into the muffin tray. Bake until golden (20-25 minutes).

  • 10.

    10 Meanwhile, to make the raspberry coulis, blend the raspberries and the icing sugar in a blender until smooth, then strain, discarding the seeds.

  • 11.

    8 Place the warm pastries on a board or platter and serve along side the raspberry coulis and fresh raspberries.

  • 12.

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