Apple Puff Pastry

Make a Brown sugar butter by mixing the brown sugar with the softened Gold Cup Cake.

Mix the flour, sugar, salt, water for 2 minutes slow and 4 minutes fast . Let the dough rest for 10 minutes. Give the dough 2 single and 2 double turns with 10 minutes rest between 2 turns. Let the dough rest for 2 hours in the fridge.

Peel the apple and cut in 2 cm thick slices. Roll the dough to 3 mm and cut squares of 10 cm. Cut edges of 4 cm at each corner and place the apple slice in the middle. Pipe some brown sugar butter in the apple slice.

Bring each corner to the middle and connect them. Brush the puff pastry with egg wash and let it rest for 1 hour.

Bake for 25 minutes at 170°C