Gala Apple "Newtons" With Honey Cream
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt3 tbsps
Unsalted Butter (melted)2 large
Egg (lightly beaten)910 g
Gala Apple (about 4)1 tsp
Fine Sea Salt1 cup
Mild Honey1 tbsp
Calvados1 cup
Heavy Cream (chilled)Directions:
1
Make pastry dough: Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal
2
Drizzle with beaten whole eggs and gently stir with a wooden spoon (or pulse in processor) until incorporated
3
Turn dough out onto a lightly floured surface and gently knead a few times (dough will be very soft)
4
Gently press into a ball and flatten into a 6-inch square
5
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
6
Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal
7
Drizzle with beaten whole eggs and gently stir with a wooden spoon (or pulse in processor) until incorporated
8
Turn dough out onto a lightly floured surface and gently knead a few times (dough will be very soft)
9
Gently press into a ball and flatten into a 6-inch square
10
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
11
Make compote while dough chills: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
12
Peel, quarter, and core apples, then cut into 3/4-inch pieces
13
Stir together butter, zests, sea salt, cardamom, and honey in a 13- by 9-inch glass baking dish, then add apples, stirring to coat, and spread in an even layer
14
Roast apples in upper third of oven, stirring occasionally, until very tender and any liquid is absorbed, 1 1/4 to 1 1/2 hours
15
Stir in Calvados (if using) and cool compote 20 minutes
16
(Leave oven on
17
) Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
18
Peel, quarter, and core apples, then cut into 3/4-inch pieces
19
Stir together butter, zests, sea salt, cardamom, and honey in a 13- by 9-inch glass baking dish, then add apples, stirring to coat, and spread in an even layer
20
Roast apples in upper third of oven, stirring occasionally, until very tender and any liquid is absorbed, 1 1/4 to 1 1/2 hours
21
Stir in Calvados (if using) and cool compote 20 minutes
22
(Leave oven on
23
) Assemble "Newtons": Put dough on top of 2 overlapping sheets of wax paper, then top with 2 more overlapping sheets and roll out dough into a square slightly larger than 12 inches (1/8 inch thick)
24
Remove top sheets of paper and trim dough with a small knife into a 12-inch square
25
Loosely roll dough (with bottom sheets of paper) around rolling pin, then unroll, wax paper side up, onto a parchment-lined baking sheet
26
Carefully remove wax paper and cut dough into 3 (4-inch-wide) pieces
27
(If dough becomes too soft to work with, chill briefly
28
) Spoon one third of apple compote along a long side of each rectangle, leaving a 3/4-inch border on long edge and a 1/2-inch border on either end
29
Brush some of egg wash along all 4 sides of 1 rectangle, then fold pastry in half lengthwise, covering compote completely
30
Seal edges (including ends) by crimping with a fork dipped occasionally in granulated sugar
31
Form 2 more pastries in same manner, then chill on baking sheet 15 minutes
32
Brush pastries with remaining egg wash and lightly sprinkle with remaining tablespoon granulated sugar
33
Bake in upper third of oven until golden, 15 to 20 minutes
34
Cool to warm on baking sheet on a rack
35
Put dough on top of 2 overlapping sheets of wax paper, then top with 2 more overlapping sheets and roll out dough into a square slightly larger than 12 inches (1/8 inch thick)
36
Remove top sheets of paper and trim dough with a small knife into a 12-inch square
37
Loosely roll dough (with bottom sheets of paper) around rolling pin, then unroll, wax paper side up, onto a parchment-lined baking sheet
38
Carefully remove wax paper and cut dough into 3 (4-inch-wide) pieces
39
(If dough becomes too soft to work with, chill briefly
40
) Spoon one third of apple compote along a long side of each rectangle, leaving a 3/4-inch border on long edge and a 1/2-inch border on either end
41
Brush some of egg wash along all 4 sides of 1 rectangle, then fold pastry in half lengthwise, covering compote completely
42
Seal edges (including ends) by crimping with a fork dipped occasionally in granulated sugar
43
Form 2 more pastries in same manner, then chill on baking sheet 15 minutes
44
Brush pastries with remaining egg wash and lightly sprinkle with remaining tablespoon granulated sugar
45
Bake in upper third of oven until golden, 15 to 20 minutes
46
Cool to warm on baking sheet on a rack
47
Make cream while pastries cool: Beat together heavy cream and crème fraîche in a bowl with an electric mixer at high speed until thickened, about 5 minutes
48
Fold in honey and sea salt until just combined
49
Beat together heavy cream and crème fraîche in a bowl with an electric mixer at high speed until thickened, about 5 minutes
50
Fold in honey and sea salt until just combined
51
Cut pastries crosswise into 1 1/4-inch-wide slices with a serrated knife
52
Dust generously with confectioners sugar and serve with honey cream
53
Cut pastries crosswise into 1 1/4-inch-wide slices with a serrated knife
54
Dust generously with confectioners sugar and serve with honey cream