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)
1 hour 10 min.
Easy
3 pieces
5 IngredientsLast modified on: April 28th 2024
For 3 pieces, you will need:
- 1
150 g yeast-based flaky dough (for croissants) - 2
2 apples - 3
15 g brown sugar - 4
15 g butter - 5
10 g beaten egg - Total weight: 550 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 5 min.
Cooking: 20 min.
All in all: 1 hour 10 min.
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 150 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 2 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 15 g butter and 15 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 | 130 RDI=50 % | 920 RDI=90 % | 480 RDI=70 % | 8,550 RDI=430 % | 35,800 RDI: 430 % |
| 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 3 pieces : 1.20 €
- 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)
Yeast-based flaky dough (for croissants)
You can get more informations, or check-out other recipes which use it, for example: Mirlitons of Guipavas, Boulangère tart tatin with vine nectarines, Croissant dough apples, Raisin breads (pains aux raisins), Pistachio and goji pinwheels, ... See them all 6
Brown sugar
Like these other recipes: Oatmeal and chocolate shortbread, Apple and whisky crumble, Little lemon biscuits, Cocktails, Cottage cheese tart, ... See them all 44
Butter
Like these other recipes: Spinach Croque-monsieur , Cookies of the Camisards, Arlesian Biscuits, Caramel semolina pudding with raisins, Croque-monsieur gourmand, ... See them all 472
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Ham "friand" pie, Sicilian Epiphany Pie, Nanterre brioche, St Tropez tart, ... See them all 79
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