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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.

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Last modified on: April 28^th 2024

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For 2 pieces, you will need:

1 0 kg 3 g Yeast-based flaky dough (for croissants)
2 1 apple
3 0.4 oz brown sugar
4 0.4 oz butter
5 0.2 oz beaten egg

Change these quantities to make: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 10 min.

Spread 0 kg 3 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 1 apple, 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 0.4 oz butter and 0.4 oz 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,671 Kcal or 23,743 Kj	89 gr	605 gr	321 gr
284 %	34 %	57 %	49 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
1,847 Kcal or 7,733 Kj	29 gr	197 gr	105 gr
92 %	11 %	19 %	16 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
2,836 Kcal or 11,874 Kj	45 gr	303 gr	161 gr
142 %	17 %	29 %	24 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, leaven

How much will it cost?

For 2 pieces : 0.70 €
Per piece : 0.35 €

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: Croissant dough apples, Mirlitons of Guipavas, Raisin breads (pains aux raisins), French croissants, Pistachio and goji pinwheels, ... All
	Brown sugar: You can check-out other recipes which use it, like for example: Plum and hazelnut crumble, Oatmeal and apple cookies, Crunchy blackcurrant and mascarpone cream verrine, Smart plum tart, Croissant dough apples, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Fillet of salmon meunière, Paimpol salad, Crêpes Suzette, Confit Victoria pineapple with honey and spices, Apple and almond gratin, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Brioche feuilletée (flaky brioche), Kouign-amann brioche, Lumberjack turnovers, Cashew-nut and Parmesan biscuits, ... All

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