Apple Pithivier Recipe Epicuriouscom Recipes

APPLE PITHIVIER

Steps:

• 1. To make the apple butter: In a large saucepan, combine the apples, butter, sugar, and salt. Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar). Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown. The mixture will release a lot of water at first and bubble a lot and then it will slowly start to caramelize and get a bit darker; there may still be some pieces of whole apple, which is fine. Remove from the heat and let cool. (The apple butter can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks.)
• 2. Line the baking sheet with parchment paper and set aside. On a well-floured work surface, roll the puff pastry into a rectangle about 24 in/61 cm wide and 12 in/30.5 cm from top to bottom. The dough may seem pretty tough and difficult to roll out at first. Don't be afraid to be firm with the dough as you roll it into the rectangle, flip it upside down, turn it side to side, pound it with the rolling pin to flatten it. Use a chef's knife to trim away any rough edges. Then, using the knife or a bench scraper, cut the dough in half vertically. You should have two 12-in/30.5-cm squares.
• 3. Set one square aside and place the other square on the prepared baking sheet. In the center of the square, draw an 8-in/20-cm circle with your finger or lightly with a paring knife (without cutting all the way through). Using the offset spatula or the back of a spoon, spread the frangipane evenly on the pastry, filling just the circle. Top the frangipane with an even layer of the apple butter.
• 4. Crack the egg into a small bowl and whisk with a fork. Using the pastry brush, brush some of the egg over the pastry around the circle.
• 5. Again on a well-floured surface, roll the second puff pastry square so that it is slightly larger than 12-in/30.5-cm square. Drape the second square directly over the top of the first square. Using your fingers, press firmly all around the edges of the pastry to seal the two squares together. There will be a big mound in the center where the frangipane and apple butter are. Again, using your fingers, press firmly all around the circle; you want to enclose the frangipane and apple butter as much as you can within the circle.
• 6. With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals. Discard the puff pastry scraps (or save them for a quick treat: sprinkle with cinnamon-sugar and bake until golden. Refrigerate the pastry for at least 30 minutes or up to 2 days to allow the puff to chill and relax. (If chilling for longer than 30 minutes, cover the pastry with plastic wrap to prevent it from drying out. At this point, you can also wrap the unbaked pastry well with plastic wrap and freeze it for up to 2 weeks.)
• 7. Preheat the oven to 350°F/180°C, and place a rack in the center of the oven.
• 8. Using the pastry brush, brush the entire top of the pastry, including the petals, with the remaining egg wash. Poke a hole in middle of the circular mound at the center of the pithivier and then, starting from the center of this hole, use the tip of the paring knife to trace a curved sun-ray pattern into the mound, spacing the rays 1/2 to 1 in/12 mm to 2.5 cm apart and covering the entire mound with the curved rays. You should have eighteen to twenty-four rays. Don't cut all the way through the puff; just lightly score the dough with the tip of the knife. Trace a crosshatch pattern on the petals.
• 9. Bake for 1 hour to 1 hour and 10 minutes, or until the dough is entirely golden brown and baked through. Look at the sides of the pithivier where the puff pastry has puffed up to make sure the sides are also golden brown. Remove from the oven and let cool on the pan on a wire rack for at least 1 hour before serving to allow the filling to cool. This pastry is best served the same day, but you can hold it in an airtight container at room temperature for up to 2 days and then refresh it in a 300°F/150°C oven for 5 to 8 minutes before serving.

APPLE PIE COOKIES

Steps:

• Make the pie dough:
• Pulse sugar, salt, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the motor running, add vinegar and 1/4 cup ice water and process until dough just comes together, about 30 seconds. Squeeze a small amount of dough between your fingertips; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
• Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times to combine, then divide into 2 equal balls. Flatten each ball into a disc with smooth edges and no cracks. Cover with plastic wrap and chill at least 1 hour or up to overnight.
• Make the filling:
• Peel, core, and slice apples into 1/4"-thick slices. Coarsely chop slices. Transfer to a large pot and add brown sugar, lemon juice, cinnamon, salt, 2 tsp. flour, and 2 Tbsp. water; stir to combine. Cook over medium heat, stirring occasionally and adding water 1 Tbsp. at a time if bottom starts to brown, until apples are softened but still have a little bite, about 10 minutes. Let cool to room temperature.
• Bake the cookies:
• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Beat egg and milk in a small bowl.
• Roll 1 disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut dough into 12 rounds. Transfer rounds to prepared baking sheet. Spoon 1 heaping Tbsp. filling onto each round (do not overfill). Chill on sheet until ready to use.
• Roll second disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut into 12 more rounds. Using leaf-shaped cutter, cut a hole in center of each round.
• Brush edges of rounds with apple filling with egg wash. Place cut-out rounds over filled rounds to create sandwiches, then press down lightly around edges to seal completely. Gently press down in center to even out filling.
• Brush top of sandwiches with egg wash and sprinkle with demerara sugar, if using.
• Bake cookies until golden brown and crisp on the bottom, 30-35 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.
• Do Ahead
• Cookies can be baked 2 days ahead. Loosely cover with foil and store at room temperature. Do not store in a sealed container or they will become too soft.

PUFF PASTRY

Steps:

• 1. In the stand mixer, combine the flour, salt, and 6 tbsp/85 g butter and beat on low speed for 6 to 8 minutes, or until the butter is completely mixed into the flour and the mixture resembles damp sand. Add the water and continue to mix on low speed for 20 to 30 seconds, or until the dough comes together. It will be somewhat damp and sticky, with some drier spots. Transfer the dough to a lightly floured work surface and shape it into about a 5-in/12-cm square. Transfer the dough to the baking sheet and cover it loosely with plastic wrap. This dough block is called the détrempe. Refrigerate for 20 to 30 minutes.
• 2. Remove the détrempe from the fridge and place it on a generously floured work surface. With your hands, press the dough into a rectangle about 8 in/20 cm wide and 5 in/12 cm from top to bottom. Using the rolling pin or your palms, press, spread, and shape the remaining 1 cup/225 g butter into a rectangle that covers the entire right half of the dough; it should measure about 4 in/10 cm wide and 5 in/12 cm from top to bottom. Fold the left half of the dough over the butter and press down to seal the butter between the dough halves. Turn the dough 90 degrees clockwise so that the rectangle is 5 in/12 cm wide and 4 in/10 cm top to bottom, and generously flour the underside and top of the dough.
• 3. With your palms, press the dough down, flattening it out to make rolling it a little easier. Slowly begin rolling the dough from side to side into a long rectangle about 15 in/38 cm wide and 10 in/25 cm from top to bottom. The dough may be a little sticky, so be sure to flour the dough and the work surface as needed to prevent the pin from sticking. Using the bench scraper or a knife, lightly score the rectangle vertically into thirds. Each third will be 5 in/12 cm wide and 10 in/25 cm from top to bottom. Brush any loose flour off the dough. Lift the right third of the dough and flip it over onto the middle third. Then lift the left third of the dough and flip it on top of the middle and right thirds (like folding a business letter). Your dough should now be about 5 in/12 cm wide, 10 in/25 cm from top to bottom, and about 1 in/2.5 cm thick. Rotate the dough clockwise 90 degrees; it will now be 10 in/25 cm wide and 5 in/12 cm from top to bottom, with the folded seam on top. (The process of folding and rotating is called turning the dough.)
• 4. Repeat the process once more, rolling out the dough into a long rectangle, again about 15 in/ 38 cm wide and 10 in/25 cm from top to bottom, and proceeding as previously directed to give it another turn. This time the dough will be a bit tougher to roll out and a bit more elastic. Try to keep the dough in a nice rectangle, flipping it upside down as needed as you roll it back and forth.
• 5. Return the dough to the baking sheet and cover it completely with plastic wrap, tucking the plastic under the dough as if you are tucking it into bed. Refrigerate for about 1 hour.
• 6. Remove the dough from the refrigerator and place it on a well-floured work surface, with one long side of the rectangle facing you and the seam of the dough on top. This time, roll out the dough into a rectangle about 27 in/68 cm wide and 8 in/20 cm from top to bottom. Be firm with the dough. It may be a bit tough to roll out, and you'll need to have patience. Once again score the dough lengthwise into thirds, and then give it another business-letter fold (fold the right third over the middle third, and fold the left third over the middle and right thirds).
• 7. Repeat to give the dough another turn. Return the dough to the baking sheet and again cover it completely with plastic wrap. Refrigerate for another hour.
• 8. Remove the dough from the refrigerator and give it two more turns. (Place the dough on a well-floured work surface with a long side facing you, roll it into a rectangle 27 in/68 cm wide and 8 in/20 cm from top to bottom, score it into thirds, give it a business-letter fold, and repeat.)
• 9. Before using the dough, cover it and return it to the fridge to rest for 1 hour. If you are not using the dough that day, wrap it tightly in plastic and store in the fridge for up to 5 days or in the freezer for up to 3 months.