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Apple pyramids
Preparation time: 40–50 minutes
Makes 8
Ingredients
300 g puff pastry
1 - 2 sharp dessert apples, finely
chopped
30 g marzipan, finely diced
30 g coarsely chopped hazelnuts
30 g raisins soaked in rum
2 tbsp sugar and cinnamon mixed
For glazing
1 egg white
1 egg yolk
1 tbsp milk
Accessories
Glass tray
Method
Roll the pastry out on a floured surface
and cut into 8 squares (each approx. 15
x 15 cm).
Spread the apple and marzipan over
the squares along with the hazelnuts
and the drained raisins. Sprinkle with
the sugar-cinnamon mixture.
Brush the edges of the pastry with egg
white and fold up the corners to make
pyramids, pinching the edges together
to form a seal.
Rinse the glass tray in cold water and
then arrange the apple pyramids on the
tray. Brush with milk and beaten egg
yolk and bake until golden.
Recommended settings
Oven function: Conventional heat
Temperature: 190–210 °C
Shelf level: 2
Duration: 20–25 minutes + pre-heating
Alternative settings
Oven function: Fan plus
Temperature: 170–190 °C
Shelf level: 2
Duration: 18–25 minutes
Tip
Apple pyramids are best made with
sharp apples.
Baking
19
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