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…

By: chunky

chunky — Fri, 25 Jan 2008 01:12:58 +0000

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.

By: star

star — Thu, 24 Jan 2008 17:40:31 +0000

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.

By: Maria Clara

Maria Clara — Thu, 24 Jan 2008 17:20:24 +0000

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.

By: betty q.

betty q. — Thu, 24 Jan 2008 15:56:39 +0000

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!

By: artisan chocolatier

artisan chocolatier — Thu, 24 Jan 2008 12:39:11 +0000

Beautiful looking galette, MM. I’m sure it taste even better than it looks!!!