Apple Puff Pastries

The baking tray that Emile Henry has made us fall in love with this year is very versatile. It's a tray that works both for presenting any appetizer, cheeses or cold cuts at the table, and for cooking: it's a tray designed to go in the oven, with the great qualities of Emile Henry ceramic, so you can bake puff pastries, tartlets with brick pastry, cookies and all your sweet cravings in it, as well as use it to bake delicious pizzas, roast vegetables, potatoes, make stuffed gratinated onions or mushrooms... Whatever you can think of! But with one big added benefit: you can take it straight from the oven to the table, and its presentation is sensational.

Today I bring you a very simple recipe, but one that wins over the whole family and always helps you make a good impression. It's purse-shaped tartlets made with puff pastry, filled with apple and with that cinnamon aroma that perfumes the whole house. A basic, impressive recipe that you'll have ready in half an hour.

Apple Puff Pastry Recipe - Emile Henry ceramic baking and serving tray

Ingredients

• 1 griddle of refrigerated puff pastry dough
• 3 Gala apples*
• Lemon
• 60 gr of strawberry jam**
• 1 tbsp of Madagascar vanilla extract
• 1 tsp of cinnamon
• 5 tbsp of brown sugar
• Egg for brushing

*Red apple was used in the video, but it also works fabulously with Golden apples.

**You can substitute the strawberry jam with another jam of your choice, such as berries, peach or orange. But if you use the latter, reduce the amount of cinnamon to a coffee teaspoon, or they won't pair as well.

Preparation

1. Preheat the oven to 180º
2. Core and cut the apples into small cubes. Drizzle them with a little lemon juice so they don't discolor.
3. Mix the jam with the vanilla extract, cinnamon and cane sugar. Set aside.
4. Roll out the puff pastry on the Emile Henry tray and cut it lengthwise in half, then cut each of these parts to get a total of 6 squares. Place them separated from each other on the tray.
5. Spread the jam mixture in the center of each square; a spoon or spatula will help. Place a small handful of apple pieces on top of each one.
6. Close each pastry by bringing the four corners together at the top, forming the little pastry purses.
7. Brush each purse with beaten egg and sprinkle a little brown sugar on top.
8. Place the Emile Henry tray in the oven, in the middle position. In about 25 minutes they'll be ready, but check them from minute 20 (depending on the oven they may already be done) and remove them when you see they're golden.

You can take the tray directly to the table, and it will keep them warm for a good while. Although these little puff pastries are most delicious if you eat them warm.