Comments on: Apple Pastry a la Marketman

By: Beth

Beth — Mon, 28 Jan 2008 05:15:56 +0000

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?

By: Kieran

Kieran — Fri, 25 Jan 2008 23:55:16 +0000

However you decide to call it: apple pastry a la Marketman, galette de pommes, or crostata di mele, it looks delicious!

By: suzette

suzette — Fri, 25 Jan 2008 12:41:24 +0000

how about a home made napoleones with your leftover puff pasty too?

By: Rowi

Rowi — Fri, 25 Jan 2008 11:19:45 +0000

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”!

By: Gigi

Gigi — Fri, 25 Jan 2008 07:46:45 +0000

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…