Apple crisp

Croustade feuilletée aux pommes

Apple crisp composed of

– homemade puff pastry
– homemade compote
– apples

Make the puff pastry the day before
250 g of flour
125 g water
5 g of fine salt
185 g butter

Make the pastry the day before. Pour the flour, salt and water into the bowl of a food processor and mix the ingredients. Make a ball and cut with a knife in the shape of a cross. Filter and let rest in a cool place for at least 1 hour. Roll out the dough, enclose the butter and then make 2 X (1 single turn -1 double turn) letting rest in a cool place between each turn.

Cut out two circles from the puff pastry (two circles, one with a slightly larger diameter for the top).

Garnish with homemade compote and place the apple pieces in a pan with a little sugar, cinnamon and water.

Close with the second circle of puff pastry.

Brush with a mixture of egg yolk and cream.

Bake at 180°C for 40 to 45 minutes.