Baker's apple soles
You may already be familiar with apple semelles, but here's a gourmet baker's version where the puff pastry is replaced by puff pastry (croissant dough), which is baked upside down.
27 K 5/5 (4 reviews)
1 hour 10 min.
Easy
2.40 €
6 pieces
5 IngredientsLast modified on: April 28th 2024
For 6 pieces, you will need:
- 1
300 g yeast-based flaky dough (for croissants) - 2
4 apples - 3
30 g brown sugar - 4
30 g butter - 5
20 g beaten egg - Total weight: 1,100 grams
Times for this recipe
Preparation: 45 min.
Resting: 5 min.
Cooking: 20 min.
All in all: 1 hour 10 min.
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Step by step recipe
Stage 1 - ⌛ 10 min.
Spread 300 g yeast-based flaky dough (for croissants) to a thickness of 2 or 3 mm (use spacers if you can), in a 10 cm (4") high strip.
Stage 2 - ⌛ 2 min.
Cut 6 cm (2.5") rectangles from the strip and set aside in the fridge.
Stage 3 - ⌛ 5 min.
Peel 4 apples, cut in 2, remove the core, then slice each half.
Stage 4 - ⌛ 2 min.
Pour the apple slices into a bowl and sprinkle with the melted 30 g butter and 30 g brown sugar.
Stage 5 - ⌛ 2 min.
Mix well.
Stage 6 - ⌛ 2 min.
Preheat your oven to 200°C (390°F).
Place a sheet of baking paper on a baking sheet, then arrange slices of sweet and sour apples, less than the length of a pastry rectangle.
Place a sheet of baking paper on a baking sheet, then arrange slices of sweet and sour apples, less than the length of a pastry rectangle.
Stage 7 - ⌛ 2 min.
Cover with a rectangle of pastry, pressing down on the edges to enclose the apples.
Stage 8 - ⌛ 15 min.
Do this for all your pastry rectangles, using a second baking sheet if necessary.
Stage 10 - ⌛ 20 min.
Bake in the oven for 15-20 minutes, watching for browning.
Stage 11 - ⌛ 2 min.
Once out of the oven, using oven gloves or oven mitts, place a second baking sheet on top of the first and turn over to place the apples back on top.
Stage 12 - ⌛ 1 min.
Remove the baking paper.
Stage 13 - ⌛ 5 min.
Remarks
You can return the baking sheet to the oven for 5 minutes after removing the baking paper in step 12, to give the apples a more pronounced color.
Feel free to use this recipe with other fruits, depending on the season: pears, apricots, etc.
Feel free to use this recipe with other fruits, depending on the season: pears, apricots, etc.
Keeping: If possible, enjoy during the day to take full advantage of the crispness.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=100 % | 1,840 RDI=170 % | 960 RDI=150 % | 17,100 RDI=860 % | 71,600 RDI: 860 % |
| Per 100 g | 20 RDI=9 % | 170 RDI=20 % | 90 RDI=10 % | 1,550 RDI=80 % | 6,510 RDI: 80 % |
| Per piece | 40 RDI=20 % | 310 RDI=30 % | 160 RDI=20 % | 2,850 RDI=140 % | 11,930 RDI: 140 % |
How much will it cost?
- For 6 pieces : 2.40 €
- Per piece : 0.40 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Yeast-based flaky dough (for croissants)
You can get more informations, or check-out other recipes which use it, for example: Raisin breads (pains aux raisins), Mirlitons of Guipavas, Boulangère tart tatin with vine nectarines, French croissants, Croissant dough apples, ... See them all 6
Butter
Like these other recipes: Apple and whisky crumble, Clementine cake, Clafoutis "Marie-Antoinette", Oatmeal and chocolate shortbread, Flaky brownie brioche, ... See them all 483
Brown sugar
Like these other recipes: Oatmeal and apple cookies, Quince and apple compote, Chantilly rice pudding, Brownies, Tarte à l'coloche, ... See them all 46
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Galette berrichone, Olive twists, Dublin fruit scones, Gisèle's Pasties, Brioche feuilletée (flaky brioche), ... See them all 80
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