Thousand-feuille apple pie
Overview
The wonderful combination of mille-feuille pastry and apples creates a classic American afternoon tea snack, sweet and crispy, and endlessly memorable. Here we introduce an easy-to-learn apple pie recipe, which includes mille-feuille pastry + apple pie recipe. There are a few steps, but it’s not too difficult. As long as you do it carefully, you can enjoy delicious food. The food journey begins now.
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Ingredients
Steps
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Weigh the ingredients for the puff pastry and mix the low flour and high flour together directly
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Mix the sugar, salt and flour for the dough evenly, put the butter into the dough and wait until it softens (about 40-60 minutes at room temperature of about 20 degrees Celsius).
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Cut the wrapped butter into small pieces, arrange them evenly, and place them in a double layer of plastic wrap, leaving some space around them for easy rolling into sheets and wait until they soften.
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After the butter is softened (it can be kneaded softly by hand), first mix it with the flour mixture and gradually blend it together, then add water and stir to form a dough
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Knead the dough for about 15 minutes to form a smooth dough, wrap it directly with plastic wrap and put it in the refrigerator for 30 minutes
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Use a rolling pin to pound the butter until it becomes flat
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Roll it into a sheet so it is easy to wrap into the dough. After rolling it out, place it in the refrigerator.
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When the time is up, take out the dough, sprinkle some flour on the chopping board, and roll it into a pancake shape, big enough to cover the butter slices
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Take out the butter slices and place them in the middle of the crust
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Fold the crust up and down to cover the butter, smooth it out and let out the air
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Wrap the left and right sides in the same manner as above, and the butter is completely rolled in
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Wrap it in plastic wrap and refrigerate for 20 minutes
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When the time is up, take out the dough and roll it into a straight shape
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Fold down the left and right sides in turn, as shown in the picture
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Then fold it in half in the middle, folding the quilt.
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Wrap it in plastic wrap and put it in the refrigerator for 20 minutes to allow it to fully relax, so that the first quilt folding is completed. When the time is up, repeat steps 13-16, fold the quilt 2 more times, and it will basically be formed.
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During this period, you can prepare to wash, peel and dice the apples, about 340 grams of diced apples
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Turn on low heat in a non-stick pan, add diced apples and sugar, stir-fry, water will come out soon
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When the diced apples change color slightly, add the starch water (mixed in advance) and stir-fry.
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When the diced apples become thick, turn off the heat and serve.
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Take out the finally relaxed pie crust, sprinkle with thin flour, and roll it into a rectangle with a thickness of about 0.3 cm.
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Divide the pie crust into two parts and cut the corners evenly, as shown in the picture
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Cut a piece of pie crust horizontally and vertically and divide it evenly into 4 small portions
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portions, add apple filling, don’t be too full
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Place the other two small portions of pie crust over the stuffed crust one after another, and press the four sides to seal.
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Brush the upper surface with egg wash and make two diagonal cuts so that the apple filling is exposed. Don't make too deep a cut. It's best to use a men's razor blade to make the cut. Repeat steps 23-26 to make another 2 portions of pie. Preheat the oven to 200 degrees in advance, put the middle layer on the upper and lower heat, and bake for 15 minutes until the surface of the apple pie is golden.
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Bake the finished product
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Crispy and delicious
