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Puff Pastry Apple Pie (with Puff Pastry Recipe)
by Meng Yue's small stove
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the ingredients in the pie crust except the butter in the bucket of the bread machine, and knead the dough for 15 minutes.
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2. Cover the kneaded dough with plastic wrap and relax for 30 minutes.
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3. Wrap in butter, cut into pieces, put them in a fresh-keeping bag, roll out rectangular slices with a rolling pin, and put them in the refrigerator to harden.
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4. The loose dough is sprinkled with dry flour and rolled out into a rectangle
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5. The rolled dough should be about 3 times larger than the butter slice so that the butter can be wrapped smoothly. Tear the frozen flaky butter from the fresh-keeping bag and place it in the middle of the dough.
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6. Fold the dough on the left to wrap the butter
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7. Fold the right dough again, press out the excess air with your hand, and then press the upper and lower ends tightly.
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8. Place the dough horizontally
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9. Sprinkle a little dry flour and roll out into a rectangle
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10. Fold the left and right sides to the middle
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11. The two sides overlap again
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12. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes. After taking it out, continue to roll it out and fold it according to steps 10 and 11. A total of three folds.
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13. After the last refrigeration, take it out and roll it out into a rectangle.
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14. Sprinkle a little dry flour on it, roll it up and wrap it in plastic wrap and put it in the refrigerator or freeze it.
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15. It can be turned on after reheating when needed.
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16. Spread a little butter on a 6-inch pie pan to prevent sticking.
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17. Spread the puff pastry flat on the pie pan and roll the edges with a rolling pin
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18. Organize into pies.
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19. Use a fork to make a small hole at the bottom.
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20. Make stuffing. Peel and dice apples
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21. Put the butter in the pie filling material in the pot and heat it to melt
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22. Pour diced apples and stir fry
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23. Add the fine sugar in the pie filling ingredients and continue to stir-fry evenly.
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24. After the juice comes out, add a little lemon juice and boil the diced apples until soft.
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25. Rinse the cornstarch with water, slowly pour it into the pot, and stir evenly.
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26. Stir until the apple filling is thick, turn off the heat and let cool.
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27. Cut the puff pastry into long noodles with a knife
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28. Put the apple filling in the pie pan
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29. Puff pastry strips are arranged horizontally on the pie pan
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30. The vertical pastry strips are placed in the middle first and arranged in sequence.
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31. Weave the puff pastry strips on both sides and press to remove the excess puff pastry strips. The editing of the mesh meringue is complete.
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32. Brush the surface of the puff pastry strips with a layer of whole egg liquid
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33. Put it in the middle of the oven, fire up and down at 180 degrees, and bake for about 25 minutes.
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34. It's crispier after being baked and cooled.
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35. Make some more butterfly cakes. Cut the remaining pastry into neat rectangles.
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36. Brush a thin layer of egg water on the surface and sprinkle with coarse granulated sugar
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37. Roll both sides together toward the middle, and put them in the refrigerator for a while.
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38. Take out and cut into thin slices about 0.5 cm thick, place them in a baking tray, put them in the middle of the oven and heat up and down for 180 degrees, for 10-12 minutes.
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39. The finished picture of the meringue apple pie. The layers of meringue are very clear,
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40. Finished picture
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41. Finished picture.
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42. The finished picture of the butterfly cake
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43. The finished picture of the butterfly cake.
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