Rispo puff pastry pocket
with apples


Realisation: easy

Preparation time: about 20 minutes.

Ingredients (for 4 puff pastry pocket)

How to prepare

Cut the apple in thin slices, put them in a bowl with the Lemon  juice  to avoid blackening. Split the puff pastry in half , spread the pastry to about 4 mm in thickness and make 4 rectangles; slightly slice ​​the puff pastry with the knife to about one centimetre from the edge. Place 1 tablespoon of Apricots jam on each rectangle, place 6/7 slices of apple, slightly crossed; powder them with sugar. Then, in a separate bowl, mix  the yolk with a drop of milk and Brush the edge of the pastry. Place the sfogliatine on a baking tray with some parchment paper and let it cook in a preheated oven at 190/200°C for about 15 minutes. Serve warm or cold. Enjoy your meal!

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