Apple Crunch with Cider Cream
Fancy a crunch in your dessert? Try this recipe by Robert Coco from Everyday Gourmet!
- 60 minutes
- 4 servings
- 4 sheets filo pastry
- 150 grams clarified butter
- Apple Filling:
- 4 green apples
- 50 grams sugar
- 40 grams butter
- 1 pinch cinnamon
- ½ piece vanilla bean
- Cider Cream:
- 200 millilitres whipped cream
- 40 grams icing sugar
- 30 millilitres apple cider or calvados liquor
- For the pastry, lay out filo pastry onto a dry surface. Brush with clarified butter and dust generously with icing sugar. Turn the sheets over and brush again with clarified butter and dust with icing sugar. Cut the filo in half width-ways. Repeat above-mentioned procedure once again. Place both halves of each filo crumpled into pie moulds 8-10 cm diameter, one of the halves loosely in the mould and the other half with an indent (to place the filling later). Bake both at 175C for 25 minutes or till golden brown and evenly caramelized. Remove from the oven and allow to cool.
- For the filling, peel, core and cut each apple into cubes (1.5cm). In a saucepan, sauté the apples with sugar, vanilla, butter and cinnamon until apples are lightly caramelized but still firm. Mixture should be fairly dry. Remove from heat and set aside until cooled to lukewarm.
- For the cider cream, beat the cream and the icing sugar until it forms soft peaks. Add the cider and keep aside.
- To assemble, place one of the crispy baked filo pastry discs with the indentation onto a serving tray. Spread the lukewarm apple filling evenly onto the pastry. Just before serving spread cider cream over the apples. Smooth the cream with a palette knife. Top with the second layer of filo pastry. Dust with icing sugar.
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