Apple Fritters

Baking Advice

Fry the apple beignets at 180°C.

Preparation

1. Roll out the dough to a thickness of approximately 2.0–2.2 mm.

2. Use an upside-down cutter to mark out the position of the apple slices. The diameter of the cutter may vary. Place a slice of apple in the centre of each marked spot.

3. Make a filling using a mixture of almond paste with egg and cinnamon sugar. Fill the core cavity halfway with cinnamon sugar, then top up with the prepared almond paste.

4. Lightly moisten the sheet of dough with a brush or a spray bottle.

5. Roll out a second slice of dough to a thickness of approximately 2.0–2.2 mm. Carefully place this sheet of pastry over the apple slices.

6. Use a cutter that is slightly larger than the apple slice and press the layers of pastry firmly together around the filling with a gentle twisting motion. Next, use the same larger cutter to cut out the apple fritters. Place them on a baking tray and leave them to rest for at least 60 minutes.

7. Mix caster sugar with cinnamon. To prevent the cinnamon from forming a dust, you can add a small amount of oil to the sugar before mixing in the cinnamon.

8. Heat the oil to 180°C.

9. Fry the apple fritters, turning them regularly until they turn evenly golden brown.

10. Remove the apple fritters from the oil and leave them to drain on a tray or wire rack. Once they have gone a little dull, coat them in the cinnamon sugar. After they have had their coating, let them cool completely.