![]() Reduce the temperature to 180 C (350 F) and bake for a further 15 - 20 minutes, until the pastry is golden brown and puffed and the apples begin to caramelise. Place the trays in the oven and bake for 10 minutes.Arrange the apples in a line down the layer of custard.Use a small offset spatula to spread a layer of pastry cream evenly over the inner rectangle of the pastry.Using a small, sharp knife, score a rectangle about 1cm (1/3 inch) inside from the border of the puff pastry. ![]() Meanwhile, cut your puff pastry into 8 rectangles, mine were about 10x5cm (4x2 inches), and place them on the baking trays.Drain the apples, reserving the caramel sauce, and allow them to cool in the fridge. ![]()
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