Apple Bundles
These exquisite pastries are truly a delight to savor. The simple technique employed, along with a few essential ingredients, will astound you as you dive into the world of homemade puff pastry. Every time I prepare and bake this dough, I am consistently amazed by the beautiful results it yields. Each bite offers a symphony of delicate, crisp layers that melt in your mouth, delivering a rich and buttery experience. It’s easy to lose yourself in the pleasure of these pastries, perfect for any time of day.
Apple Bundles
By Zosia Culinary Adventures | Date: April 04, 2024
Preparation Time: Mixing the dough: 10 minutes; Resting the in the fridge: 12 hours; Assembling bundles: 20-30 minutes
Baking time: 20-30 minutes
Yield: 800g of dough- approximately 72 small cookie bundles
Ingredients:
350g all purpose unbleached flour
220 g unsalted good quality butter
1 whole large egg
2 large egg yolks
100g sour cream
600g Granny Smith apples or any tart and tangy apples
150g crabapple jelly or apricot jam
2 egg whites for pastry egg brushing before baking
60 g icing powder mixed with 1 tablespoon ground vanilla bean powder for dusting
Instructions:
Cut cold butter into small cubs.
Sift the flour evenly over a spacious kitchen table. Next, add the butter and proceed to swiftly chop it up using a dough cutter while simultaneously integrating it with the flour. Follow this by gently incorporating the lightly beaten eggs and sour cream into the mixture. Ensure a speedy and thorough amalgamation of all ingredients to form the dough promptly.
Place dough in floured glass bowl. Cover with clear plastic bag.
Refrigerate for minimum of 12 hours.
Next day, heat up the oven to 200°C or 400°F. Line 2 baking pans with parchment paper.
Peel the apples, and cut theme into quarters. Cut out the core. Cut each quarter into 3-4 pieces and presoak in lemon juice to prevent from turning brown.
Divide the dough into 4 pieces. Work one piece at the time, keep remaining dough covered in the fridge.
Roll out the dough to 0.5cm thick and cut it into 7x7cm squares.
In the middle of each square place 1 piece of apple and 1/2 tsp crabapple jelly or apricot jam.
Fold to opposite corners over the center. Press down firmly to seal them. Fold the other two corners over the center and again press them firmly together.
Beat an egg white until frothy, then brush over the pastry before baking.
Bake apple bundles 20-30 minutes until golden brown and apples are soft inside.
Dust baked pastries with icing powder as soon as they come out of the oven.
Enjoy it!
Nutrition Facts per One Cookie
Calories 65 | Fat 3.1 g \ Saturated Fat 1.9 g\ Cholesterol 16 mg\ Sodium 23 mg\ Total Carbohydrate 8.7g\ Dietary Fiber 1.5g\Total Sugars 3.7g\ Protein 1.1g \ Vitamin D 2 mcg\ Calcium 5 mg\ Iron 0 mg \ Potassium 35mg