Baker's apple soles


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.
18 K 5/5 (4 reviews)
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Last modified on: April 28th 2024
For 6 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 45 min.
Resting: 5 min.
Cooking: 20 min.
All in all: 1 hour 10 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Baker's apple soles
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.
Baker's apple soles
Cut 6 cm (2.5") rectangles from the strip and set aside in the fridge.

Stage 3 - 5 min.
Baker's apple soles
Peel 4 apples, cut in 2, remove the core, then slice each half.

Stage 4 - 2 min.
Baker's apple soles
Pour the apple slices into a bowl and sprinkle with the melted 30 g butter and 30 g brown sugar.

Stage 5 - 2 min.
Baker's apple soles
Mix well.

Stage 6 - 2 min.
Baker's apple soles
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.

Stage 7 - 2 min.
Baker's apple soles
Cover with a rectangle of pastry, pressing down on the edges to enclose the apples.

Stage 8 - 15 min.
Baker's apple soles
Do this for all your pastry rectangles, using a second baking sheet if necessary.

Stage 9 - 2 min.
Baker's apple soles
Brush each rectangle of dough with a coat of glaze.

Stage 10 - 20 min.
Baker's apple soles
Bake in the oven for 15-20 minutes, watching for browning.

Stage 11 - 2 min.
Baker's apple soles
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.
Baker's apple soles
Remove the baking paper.

Stage 13 - 5 min.
Baker's apple soles
Leave to cool on a wire rack.

Enjoy warm (yum!) or cold.
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.
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 recipe270 RDI=100 %1,840 RDI=170 %960 RDI=150 %17,100 RDI=860 %71,600 RDI: 860 %
Per 100 g20 RDI=9 %170 RDI=20 %90 RDI=10 %1,550 RDI=80 %6,510 RDI: 80 %
Per piece40 RDI=20 %310 RDI=30 %160 RDI=20 %2,850 RDI=140 %11,930 RDI: 140 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten, leaven
How much will it cost?
  • For 6 pieces : 2.40 €
  • Per piece : 0.40 €

Change currency:

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)
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