Here is another dessert I threw together from stocks “in-house.” I knew the puff pastry would cook in 15-20 minutes, so the filling couldn’t be something that would take long to cook… This is really simple to make, but bake it just before you sit down to dinner as it is best when served a few minutes after it emerges from the oven. The humidity in Manila tends to soften the puff pastry otherwise. First, take a whole sheet of puff pastry out of the freezer and let it thaw (only 15-20 minutes here in Manila compared to 40 minutes for U.S. instructions)… While it is thawing, I sliced three Granny Smith apples into really thin slices, threw them into a pan on a low fire, added some sugar, cinnamon, golden raisins, apple cinnamon syrup (bottled), a little cornstarch and a pat or two of butter. Stir and let some of the liquid evaporate and set aside.
Meanwhile, bring your oven up to 400 F. And on a cookie sheet with silpat mat if you have it, lay out the puff pastry sheet, pile the apple raisin filling in the middle, and bring the edges of the pasty up on the sides. Brush the pasty with an egg wash and sprinkle with white sugar. Stick this into the oven until the pastry puffs up and turns a nice golden color…
This “invention” or no-recipe concoction turned out really quite nice. Flaky pastry, a flavorful but not overwhelming filling with hints of cinnamon and little hits of golden raisins, and all of it seemingly lighter due to the thin slices of green apples.
Serve with freshly whipped cream or vanilla ice cream on the side… yum. For “in-house” stocks, this was pretty darn good!
18 Responses
Hi MM! What puff pastry do you use? I buy mine in Santi’s but your’s looks/bakes up nicer…
Hello Mr MM,
I have been reading your blog for a long time now and I have always been to shy to post comments but this was only as much as I could take. You make such fabulous food and write engrossing articles. And the photographs, my goodness! I couldn’t believe you were using an Ixus without any formal training. Goodness me, Lady Luck must love you so much to give you many “chamba” shots!
I read your blog and Anton Diaz’s blog (among other food blogs – yours and Anton’s happen to be my favorites) simply because I love to cook and I love to eat and I always learn new things from you – the funniest of which is the tabon tabon fruit that I have seen used in kilawin dishes of my childhood but never found out what it was until I read about it on your blog. Haha =)
I will continue to read your blog faithfully and I hope to be able to FINALLY make that food blog I have been fantasizing about for the past three years. Being a corporate slave leaves almost no time to write and take photos (much less sleep) but I must say you have been an inspiration.
Whew!
Hello MM,
Your MM apple pie really looks so home-made/professional yummy! Thanks for the tips on thinner slices of apples – guess that makes a difference. I have to make this tonight – got plenty of leftover apples that are begging to be baked. Cheers!
i would love a slice of this apple pastry to go with a scoop of vanilla ice-cream and some caramel sauce on the top..hmmmmm lovely!!
This looks yummy!
Yes, what puff pastry do you use?
I dont have green apples but I have a few fuji apples.
Pwede kaya yun MM?
Where could i find those puff pastry? thanks MM
Duday et al, I bought this puff pastry at S&R several weeks back. I can’t remember the brand but it comes in a box (that I havee since thrown away). The key to it puffing more is to dry it out a bit with a paper towel while thawing (I find it “sweats” a lot in our humidity. Also, a HOT oven is ideal for it rise a lot. It isn’t actually ideal to put the filling in the midle as I have done, as the pastry undreneath won’s puff much, but this still tasted and looked pretty good to me. Bengski, some fujis might work but a crisp tart green apple works best for baking most pies… dhanggit, yet, vanilla ice cream was excellent with this tart. Rowi, I used a benriner to slice the apples, it’s a Japanese mandoline equivalent… kasseopeia, thanks for visiting so regularly… joey, the freezer section of S&R…
Hello MM, where did you get your apple cinnamon syrup? Thanks:)
Beautiful looking galette, MM. I’m sure it taste even better than it looks!!!
Yummy looking apple galette, MM!…I understand your frustration about the non -puffy center. May I make a suggestion? …maybe docking the center of the puff pastry first with a fork or a pastry docker, then blind baking it…so the pastry remains crisp even when you put the filling in the middle. I would put it back in the oven on high heat for a few short minutes just to give the apples a nice caramelized look!
Apple pastry looks delicious and sounds like a 1-2-3 work no elbow grease work involved! Apple and cinnamon are matches made in heaven. Apple cinnamon syrup is new to me never heard of this before. Bingo betty q. you hit the nail right in the head – the solution for uneven baking of puff pastry that I will utilize – docking and blind baking! Thanks MM and betty q.
i take this as your quick and easy version of crostata. would this same recipe work if i make individual ‘closed’ pies and fry them instead? thanks, MM.
my kids love apple pastries and i make mine with pie dough…too much work for me though. i will definitely try this once i get my hands on those puff pastry. thanks for the wonderful suggestion MM.
Ooohlalala, MM!!! Looks yum! Where’d you get the apple cinnamon syrup? You think I could scrap the golden raisins? Not a fan of it in pastry though I imagine it gets credit for some sweetness/flavor contribution…
Hi MM,
Tried your recipe last night and it was a yummy success! Bought a Sara Lee ready-to-bake puff pastry,square at 250g. The benriner you mentioned, I have a similar one bought in Tokyo ages ago but didnt have to use it as the apples I used were the Royal Gala variety, easy enough to make thin slices with a sharp veggie knife. I just made sure the sliced apples were soaked in lemon water before use, so they didnt brown.
I divided the pastry into 4 equal pieces and divided the filling into two, one without the sultanas. My husband hates raisins. I didnt have apple cinnamon syrup but made up by using lots more cinnamon, careful with the cornstarch, rather stingy with the sugar but generous with the butter.
The results were surprisingly fruity and not so sweet. It was so good tha it didnt have to have the whipped cream on the side. Could have added more sugar. Will try 3-4 tbsps next time.
Many thanks for a wonderful and easy “invention”!
how about a home made napoleones with your leftover puff pasty too?
However you decide to call it: apple pastry a la Marketman, galette de pommes, or crostata di mele, it looks delicious!
Thanks MM!Now I know where to buy Puff pastry.I’ve never noticed it before at S&R but if not available, do you have a recipe of puff pastry?