Apple Salted Caramel Puff Pockets

Autumn — Chapter Three.

I was thinking about apple tart.

Once upon a time, the apple craved some warmth and sweetness in the chilly October air.*Caramel beurre salé: “Je peux t’envelopper, with my sweetness.”
Puff pastry: “My warmth is immeasurable.”*

The Actors

• 50 g sugar
• 60 ml warm cream
• 25 g salted butter (or unsalted butter + a pinch of salt)
• 2 medium apples
• Vanilla
• 1 sheet puff pastry (I used one made with ⅓ rye flour for experimental purposes — because why not?)
• 1 egg, for brushing
• Brown sugar, for sprinkling

The Story

For the first scene, we make the apples’ salted caramel and let it cool.
In a pan, melt the sugar – be careful not to burn it.
Then, off the heat, add the heated cream; it will create magic and foam. Return to low heat and whisk until fully combined.
Add the butter and stir to enrich the caramel with creaminess and consistency.
Add the apples to the caramel until they “wear” it. Don’t let them cook for long, or the caramel will lose its creamy texture. (Alternatively, cook them briefly beforehand to release moisture.)Off the heat, add the vanilla and let her harmonize le tout.

In the second scene, we prepare l’enveloppe.Cut circles of pastry in pairs. Place one tablespoon of caramel filling in the center of the first set, then brush the edges with egg wash and cover with the remaining circles.
Press the edges with a fork to seal the deal.
Brush the tops with egg, and don’t forget to sprinkle with brown sugar pour une touche de croustillant.Bake in a preheated oven at 180 °C for 20–25 minutes.

The Curtain Call

Best enjoyed the same day.

If stored, keep for no longer than 2 days, and reheat before eating.

Epilogue

The apple welcomed the call of coziness and waited for her turn to comfort someone else.

Embrace imperfection, it’s quite delicious.