Ingredients
- VDP shortcrust pastry 300057
- K&K almond paste
- Apples (Jonagold)
- Egg wash
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Puff Pastry Dough
Baking Advice
220°C hot air, 60% ventilation, ± 15 minutes
Preparation
1. Start by rolling out the dough thinly, about 2.5 millimetres. Not too thick, you want it to wrap neatly and tightly around the apple. Then cut the sheet into squares of 15 by 15 cm. This is easiest to do with a pastry cutter.
2. Lightly spray the dough with water. Place a peeled apple in the center of each square. Carefully fold the dough around the apple and press the edges firmly to seal.
3. Place the apple dumplings on an apple dumpling tray.
Tip: first place them briefly in the refrigerator; this makes brushing easier. Then brush them with egg wash for a crisp, golden-brown colour.
4. Using a sharp knife, decorate the top slightly. This is not only decorative but also allows steam to escape during baking. Let the dumplings rest for about 60 minutes.
5. Then bake: 220°C hot air, 60% ventilation, for approximately 15 minutes.
6. About fifteen minutes later, remove the golden-brown apple dumplings from the oven. They will crackle when touched, those irresistible bakes that make colleagues or customers follow their noses.
Tip!
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Make sure the ambient temperature is not too high.
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Ensure a clean work surface. Working neatly and cleanly makes processing the dough more enjoyable.
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Dark edges are often caused by a non-ideal baking temperature in combination with baking time.
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Always allow the sticks to cool properly before packaging.