Baker's apple soles

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
45 min.	5 min.	20 min.	1 hour 10 min.

Step by step recipe

1	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.
2	Cut 6 cm (2.5") rectangles from the strip and set aside in the fridge.
3	Peel 4 apples, cut in 2, remove the core, then slice each half.
4	Pour the apple slices into a bowl and sprinkle with the melted 30 g butter and 30 g brown sugar.
5	Mix well.
6	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.
7	Cover with a rectangle of pastry, pressing down on the edges to enclose the apples.
8	Do this for all your pastry rectangles, using a second baking sheet if necessary.
9	Brush each rectangle of dough with a coat of glaze.
10	Bake in the oven for 15-20 minutes, watching for browning.
11	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.
12	Remove the baking paper.
13	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.

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