Apple and Oka puff pastry
Prep Time
Price Per Serving
Cooking Mode
2 Paula Red apples finement tranchées
1 lemon, juiced
½ empreinte de pâte feuilletée congelée, décongelée
1 egg yolk
1 shallot, finement hachée
30 mL (2 tbsp.) tbsp. tarragon frais haché
To taste pepper
1 Oka cheese, finement tranchée
2 Paula Red apples finement tranchées
1 lemon, juiced
½ empreinte de pâte feuilletée congelée, décongelée
1 egg yolk
1 shallot, finement hachée
30 mL (2 tbsp.) tbsp. tarragon frais haché
To taste pepper
1 Oka cheese, finement tranchée
Directions
1Preheat oven to 200°C (400°F).
2Mix the apples and lemon juice together in a bowl. Set aside.
3On a lightly floured surface, roll out puff pastry into a 15 cm x 25 cm (6 in. x 10 in.) rectangle. Cut a 1 cm (½ in.) wide strip from all four sides. Brush the rectangle edges with yolk and then place the strips on top, pressing gently to form a raised edge.
4Place dough on a parchment-lined baking sheet and sprinkle on the shallot and tarragon. Season with pepper to taste.
5Cover the dough with rows of alternating pieces of apple and cheese slices.
6Brush the edges of the pastry with remaining yolk, and then bake in the oven for 20 to 25 minutes, or until pastry is golden.
7Serve the puff pastry hot or warm.
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Personal Note
Personal Note