Bourdelots laminated with calvados

Bourdelots feuilletés au calvados

For 6 bourdelots

  • 500 gr. pastry
  • 6 apples
  • 6 hazelnut butter
  • 6 tablespoons. tablespoons calvados
  • 6 tablespoons. tablespoons of brown sugar
  • Milk

 

30 mn.
25 mn.
200°C.(th.6 1/2)/425-450°F

 


 

 

  1. Peel the apples with 3 / 4, keeping the skin of the lower (opposite side to the tail) Remove the heart to dump apple without digging to the bottom, about half only.
    Preheat oven to 200 ° C. (th.6 1 / 2).
    On a lightly flour work, lay the puff pastry cold, into a rectangle 32 x 48 cm. approx. Cut 6 squares of 16 x 16 cm approx.
     
  2. Pour in 1 tablespoons each apple. tablespoons calvados, 1 cui. tablespoons of brown sugar and 1 stick of butter hazelnut.
    Then place each apple in the center of a square of dough. Then back the corners of dough to wrap the apple. Scissors to cut the thickness. Dampen the joints and solder them well, while leaving a small hole at the top.
     
  3. In the remaining dough, cut 6 small disks, install on each hole and press a little to be welded. Using a large needle, prick the dough in several places. Brush the bourdelots milk.
     
  4. Paper suck-fried parchment paper, drop it and then bourdelots Bake for 25 minutes. You can enjoy hot, warm or cold.