Apple filling puff pastries

Instructions

• Dough
• Place the flour, salt and sugar in a large bowl and whisk to combine.
• Add the very cold and cubed butter on top of the flour mixture and toss it together with your hands (don’t break the butter too much in this step).
• Stir in the cold water and knead until the dough comes together (there should still be large chunks of butter at this point)
• Pour the dough onto a lightly floured work surface and knead it.
• Gather the dough into a ball, flatten it into a disk-shape and wrap it in plastic wrap.
• Chill the dough in the freezer for around 20 to 30 mins.
• Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape (about a 5×7 inch rectangle).
• Fold the dough into thirds as if you were folding a business letter.
• Turn 90 degrees, roll and fold again (Repeat about 2 to 4 times)
• Wrap the folded dough in plastic wrap, and chill for 2 hours or overnight in the fridge.
• Apple filling
• In a saucepan over medium heat, melt the butter. Add the cubed apple, brown sugar, cornstarch and ground cinnamon, heat until it starts to bubble and stir for about 5 mins.
• The mixture will thicken and the apples will be soft.
• Assembling
• Preheat the oven to 400F/204C.
• Roll the dough on a lightly floured work surface.
• Use the cookie cutters of your choice to cut the pastries in the forms you want (you can watch the reel if you need more inspo).
• Add the apple filling, “close” and mark with a fork.
• Varnish with egg wash and sprinkle sugar over them.
• Transfer to a baking sheet with waxed paper/parchment paper, bake for 16-20 min, or until golden.
• Enjoy!