Apple Brown Butter Jalousie
This reminds me of a classy version of one of those mini apple pies you get from McDonalds. Yes this one is bigger, homemade, obviously tastier but essentially the same idea.
This feels like a summery dessert to me, perfect for a picnic. Only if it actually felt like summer. It keeps raining, is still cold and I keep thinking it is winter. You would think driving more than two hours south would have some what warmer weather, especially in California, but no it was just as cold. Oh well, I had a lovely weekend.
Now I really want to make small versions of this recipe and make little wrappers for them. So they would be like handheld little pies for a picnic. That will have to be done for the next little weekend get away, hopefully in the forest. Agghhh I can just imagine the photos now, i get very obsessive so I will probably make little sketches tonight so I don't forget. Now I am planning the whole little photo shoot in my mind. I am thinking massive summer picnic post, can't wait to actually get time to do it.
Ok, so get some good vanilla bean ice cream to go with this. I mean good, like the one with the vanilla bean specks that comes in the little container, not the big one. Oh and Tahitian Vanilla Bean Gelato, from THIS company. Its tops for me, like really great flavor.
Side note, that vanilla bean gelato in one hand, a jar of nutella in the other, mix with a spoon. It tastes just like what I would get in Rome, when I went, like 5 years ago but am still craving it.
apple brown butter jalousie
3 medium size Granny Smith Apples
peeled,cored and cut into thick slices
1/4 cup (50g) brown sugar
3 tbsp sugar
1 tsp lemon juice
3/4 tsp cinnamon
1/4 tsp salt
Pinch of nutmeg
3 tbsp (42g) butter
1 tbsp vanilla bean paste
1 sheet frozen puff pastry, thawed
1 tsp sugar
Vanilla bean ice cream
In a large bowl toss the apples with the brown sugar, 3 tbsp sugar,
lemon juice, cinnamon, salt & nutmeg.
In a skillet,melt butter over medium heat until golden brown,
1-2 minutes. Remove from heat add bean paste&and stir. Add apple
mixture to skillet then return to heat. Cook over medium heat until
apples are tender and juices are thick, brown and bubbling.about 10-15
minutes. Cool completly in a bowl.
Oven 375. Line a baking sheet with parchemnt paper.
In small bowl, whisk egg with 1 tbsp water. On a lightly floured
surface roll out puff to 12x14 inches then cut into two, 6x14
inches. Place one piece on baking sheet then brush 1 inch border,
on every side with egg wash. Arrange apple slices in middle then
pour juices over.
With the remaining puff sheet, dust the top with flour then fold
in half, lengthwise. Cut 1 1/2 inch slashes, leaving a wide border.
Don’t unfold, place over apples, matching edges then unfold.
Press down the edges with a fork. Chill for 15 minutes, then
brush with remaining egg wash and dust with 1 tsp sugar. Bake for
20-30 minutes, until golden brown. Serve slightly warm with
vanilla bean ice cream.