Parts and pieces:
Putting in:
2 Apples: For baking, I recommend using cultivars such as Granny Smith or Honeycrisp apples.
Sweetness and caramelization are both added by two teaspoons of sugar.
One spoonful of Butter contributes to the apples’ richness and assists in their sautéing.
The apple taste is enhanced with a warm spice note that is brought out by a pinch of cinnamon.
In addition to the toppings:
The crust of puff pastry, which is purchased from a supermarket and then thawed, is light and flaky.
If you brush the pastries with three tablespoons of apricot jam, it will give sweetness and luster to the baked goods. If preferred, you may replace it with butter or peach jam that has been melted.
Almonds, sliced, to the extent of three tablespoons: adds crunch and visual appeal. You may also use chopped pecans or walnuts as an alternative.
To make a crust that is golden and lustrous, combine one egg yolk with one teaspoon of milk (for the egg wash).
For dusting and for adding an extra touch of elegance, powdered sugar is optional.
