The Puff Pastry Bundles with Cream and Apples are easy to make and delicious for everyone, especially for a tasty snack. This recipe requires very little effort and can be easily prepared by anyone. Wrapped individually, they can be a perfect snack to take to school.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 319.56 (Kcal)
- Carbohydrates 36.69 (g) of which sugars 16.55 (g)
- Proteins 5.05 (g)
- Fat 17.47 (g) of which saturated 3.50 (g)of which unsaturated 13.17 (g)
- Fibers 1.30 (g)
- Sodium 99.69 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Amounts for 12 bundles
- 2 rolls puff pastry
- 2 Golden apples
- 1.76 oz raisins (soaked)
- 2 tbsp sugar
- 1 pinch ground cinnamon
- 1 tbsp brown sugar (for decoration)
- 1.69 cups whole milk
- 3 egg yolks (medium)
- 2 tbsp sugar
- 0.7 oz cornstarch
- 0.35 oz rice flour
- Half vanilla bean
- Half lemon (zest)
Tools
The recipe contains IconA affiliate links
- Kitchen scale
- Pot
- Hand whisk
- Piping bag
- Baking paper
Steps
Pour the milk into a saucepan along with the lemon peel and the vanilla bean pulp and bring to a boil. In a bowl, beat the egg yolks with the sugar. Add the cornstarch and rice flour and mix by adding a ladle of milk taken from the total. Pour into the boiling milk, stirring quickly with the whisk. It is ready at the first puffs of boiling. Remove the lemon peel and let it cool covered with cling film in contact.
Preheat the oven in fan mode at 347°F or static at 374°F. In a small pan, pour the sugar, diced apples, raisins, a pinch of cinnamon, and cook for 5 minutes. The apples should remain firm. Open the puff pastry rolls (removed from the fridge 30 minutes prior), cut in half (lengthwise) and then cut to have 6 pieces per roll. Make 5 small cuts on half of each piece.
Fill a piping bag with the cream and squeeze it onto the uncut half. Add a spoonful of apples and raisins on top of the cream. Brush the edges with water, fold and seal the bundle by pressing and running the tines of a fork all around the edge. Brush the surface with water as well and sprinkle with brown sugar. Bake at mid-height and cook for 20 minutes checking that they do not color too much, remove from the oven and let cool.
