Chef Kurt Wagner,
Gasthaus Gutenberger
While you can make this recipe with home-made puff pastry, Wagner says the frozen variety works just as well. While the same goes for the vanilla sauce, which can be bought at any supermarket, Wagner has included his own recipe here.
Ingredients
Pastry
1 pkg frozen puff pastry, enough for eight 6-inch squares
Filling
8 medium apples, peeled and cored
1/4 cup raisins
2 Tbsp sugar
Brushing
1 egg yolk
1 tsp milk
Vanilla sauce
1/2 L milk
1 tsp cornstarch
1/2 cup sugar
1 vanilla bean pod
1 tsp unsalted butter
Method
Pastry and filling
- Thaw puff pastry according to package directions.
- Preheat oven to 350˚F.
- Lightly grease baking sheet.
- Roll out pastry thinly.
- Using a knife, cut out 8 squares.
- Place an apple in each pastry square.
- Mix together raisins and sugar. Fill core of apples with mixture.
- Beat egg yolk and milk together.
- Brush all corners of each pastry square with the milk mixture. Fold all corners over the apple so they overlap.
- Using a round cookie cutter, cut out 8 circles from remaining pastry. Brush with milk mixture and press on top of apples. Brush the pastry covered apples with milk mixture and place on prepared baking sheet.
- Bake on lower oven rack 20-25 minutes.
Vanilla sauce
- In a saucepan, bring cold milk to a boil. Add cornstarch and butter to milk and continue boiling 1/2 a minute to thicken.
- Slit open vanilla bean pod. Add pod, beans and sugar to milk and stir until combined.
- Strain sauce to remove vanilla beans and pod. Serve over apples.
Yields 8 servings