Grilled apples… A classic you never get tired of. It still has to be good, rich in apples and crispy.
I wanted to prepare some after getting my hands on the utensil to make the braces. Following a totally disastrous first attempt, the cross-brace roller had failed in the back of a closet. Several years have passed. Before getting rid of it, I still said to myself that I could perhaps give it one last chance. So I asked for some advice on instagram. I got a lot of feedback. There were those, many, who told me that they had never managed to do anything with this device. Phew! I am not alone. And then those who advised me to try again using the coldest dough possible. And also to be with 4 hands to properly place the braces on the apples.
Armed with all these tips, I tried the grilled apple again. Well, for the 4 hands, it was missed. And for the dough, even very cold, it was surprisingly soft. I also checked that my fridge was still working. So I put it in the freezer for a while. The result could be better, but it’s still not too bad. With a little practice, it is therefore possible to do something with this device. If you have one, now might be the time to bring it out.
For well-stocked grills, I lightly pan-fried my apples cut into small cubes. Rather than adding sugar, I mixed them with an apple and pink grapefruit jelly that I had had for a while. The same jelly covers the grilled meat for a shiny and appetizing result.
Grilled with apples:
300g puff pastry
1 jar of apple jelly
Peel and cut the apples into small cubes.
Melt the butter in a pan, then add the apples and brown them for about 5 minutes, stirring regularly.
Add 1 large spoonful of apple jelly. Mix and let cool.
Roll out the dough to have a rectangle of about 40 cm by 23.
Cut a 15cm strip and lay it on a baking sheet.
Spread the cold apples on top, packing them lightly and leaving 1 cm all around.
Refrigerate everything for 30 minutes.
Preheat the oven to 210°C.
Pass the roller over the small, very cold strip, pressing down well.
Dampen the edge of the strip.
Place the small cut strip on the apples, aligning it on one of the edges. Then gently loosen the cut patterns until you reach the other edge. This is where 4 hands are good.
Bake for approximately 15 minutes.
Remove the strip from the oven and cover with apple jelly using a pastry brush. If your jelly is too firm, reheat it slightly.
Lower the oven to 180°C, and continue baking for about 10 minutes. It’s important to watch after 5 minutes to make sure it doesn’t burn.
Leave to cool, then cut into 5 or 6 pieces.
Enjoy the same day.
To finish: I proposed a recipe for apple jelly here. You can also use any other jelly, such as quince or apricot… The combination of flavors will be a little extra.
For small cubes quickly made, I use the alligator.
Choose a good puff pastry. That of my baker remains for the moment my favorite.
If you don’t have a spider roller, it might not be worth investing in. It’s still a gadget that will spend most of its time in a closet.
It is possible to obtain a good result by cutting the dough with a knife. I saw patterns on the Internet.