Apple Frangipane in Puff Pastry Recipe
Delight your family and friends with individual servings of apples, walnut frangipane and puff pastry all served up in adorable mini-cast iron skillets.
Equipment
- 6 Individual Cast Iron Skillets Alternatively, use large muffin pan
- Bowls, measuring cups and spoons
- Hand or stand mixer
Ingredients
- ⅓ Cup Ground Walnuts
- 2 Tablespoons Granulated sugar
- ¼ Cup Light Brown Sugar
- ½ Cup Unsalted Butter Softened
- 2 Large Eggs Room temperature
- ¼ Cup All-purpose flour
- ¼ teaspoon Baking Powder
- ¼ teaspoon Ground Cinnamon
- 1 Sheet Puff Pastry Store bought is fine,
- 2 Medium Apples Granny Smith or Honey Crisp or Fuji
- 1 Large Egg, lightly whipped
- 1 Tablespoon Raw Sugar For sprinkling over pastry prior to cooking
Instructions
Make Walnut Frangipane
- Place brown sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment (note: a hand mixer may also be used).
- Begin mixing brown sugar and butter together on medium speed. Continue to mix until light and creamy (approximately 3 – 4 minutes). Scrape bottom and side of bowl as needed.
- Add ground walnuts and granulated sugar to mixing bowl. Mix on low speed until combined.
- Add room temperature eggs one at a time, mixing on low speed until combined. Scrape bottom and sides of bowl between each addition.
- Remove bowl from the mixer and fold in the flour, cinnamon and baking powder.
Assemble and Bake
- Preheat oven to 400℉
- Peel and core apples (or wash well). Cut into thin slices (⅛" thick.)
- Lightly dust work surface and rolling pin.
- Roll puff pastry sheet large enough to cut six 5" x 5" squares.
- Place each square in one of the individual-sized cast iron skillets. Note: these treats may also be made free-form or in a large muffin tin.
- Place 3 Tablespoons of Walnut Frangipane in the center of the puff pastry squares.
- Place 6 - 8 apple slices on top of the frangipane.
- Pull each corner of the puff pastry square to meet in the middle on top of the apples. Be sure to leave a little opening to allow steam to escape.
- Lightly brush egg wash over exterior of puff pastry. Sprinkle with raw sugar (optional).
- Bake 18 - 20 minutes. Puff pastry should be risen and well browned.
- Cool approximately 15 - 20 minutes before serving. These are best served the day they are baked.
Nutrition
Calories: 447kcalCarbohydrates: 59gProtein: 6gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 31mgSodium: 278mgPotassium: 158mgFiber: 3gSugar: 26gVitamin A: 81IUVitamin C: 3mgCalcium: 80mgIron: 2mg
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