Apple Slice


Units %
Puff Pastry
Cake flour 500g 0
Salt 7g 0
Fat Irma's 15g 0
Water 250g 0
Puff Pastry total 0
Lamination Fat
Fat Mandy's 250g 0
Lamination Fat total 0
Pie Apple 984g 0
Bakers Mix 139g 0
White Sugar 139g 0
Cinnamon 5g 0
Quickjel 35g 0
Fillings total 0
Apricot Flavoured Jam 32g 0
Fondant 128g 0
Toppings total 0

Working Method

Puff Pastry
  1. Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes medium speed.

Lamination Fat
  1. Close the Lamination fat into the dough, envolope style.
  2. Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.

  1. Mix Pie apples, bakers mix and cinnamon together in a bowl. Mix the sugar and the Quickjel together the add to the rest of the ingredient and mix it thoroughly.
  2. Roll prepared puff pastry out to +- 3mm thick.
  3. Cut strips 10cm wide and 70cm long.
  4. Place Filling along the centre of strip, egg wash sides.
  5. Cover with another strip of puff pastry.
  6. Notch top of pastry and egg wash, bake at 220°C for +- 20 minutes.

  1. Brush with apricot jam & drizzle with fondant. MAXIMUM ALLOWED WEIGHT PER SLICE 180g

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: