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Baker's apple soles

Name: Baker's apple soles
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 pieces
Cuisine: French
Ingredients: 300 g yeast-based flaky dough (for croissants); 4 apples; 30 g brown sugar; 30 g butter; 20 g beaten egg

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.

30 K 5/5 (4 reviews)455436

Duration

1 hour 10 min.

Difficulty

Easy

Last modified on: April 28^th 2024

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 45 min.

Resting 5 min.

Cooking 20 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.

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.

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 9 - ⌛ 2 min.

Brush each rectangle of dough with a coat of glaze.

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	24 g RDI=37 %	166 g RDI=63 %	87 g RDI=120 %	1,554 kcal RDI=78 %	6,509 kJ RDI=78 %
Per piece	44 g RDI=69 %	306 g RDI=115 %	160 g RDI=220 %	2,850 kcal RDI=143 %	11,934 kJ RDI=143 %
Whole recipe	267 g RDI=412 %	1,836 g RDI=693 %	964 g RDI=1,322 %	17,101 kcal RDI=855 %	71,602 kJ RDI=855 %