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Position a rack in the middle of the oven and preheat to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone baking mat.
Begin by peeling the apples. Using the large holes of a box grater, grate the apples directly into a medium bowl. This technique ensures quick and even cooking while maintaining moisture in the filling.
Immediately toss the grated apples with granulated sugar, cinnamon, and nutmeg. The sugar will help draw out excess moisture while the spices infuse throughout the mixture.
Assembling the Pastries
On a lightly floured surface, roll out the puff pastry into a large rectangle approximately 3mm (⅛ inch) thick. Ensure the surface is well-floured to prevent sticking.
Transfer the prepared pieces to the lined baking sheet, spacing them about 5cm (2 inches) apart to allow for expansion.
Whisk the egg with a teaspoon of water to create an egg wash. Brush each pastry thoroughly with the egg wash.
Generously sprinkle sliced almonds over each piece, followed by a light dusting of granulated sugar.
Bake for 20-25 minutes, or until the pastries are deeply golden brown and puffed. The bottom should be well-baked and crispy.
Expert Tips for Perfect Results
Ensure your puff pastry is properly thawed but still cold when working with it
Don’t skip draining the apple mixture – excess moisture is the enemy of crispy pastry
For the crispiest results, cool the pastries on a wire rack rather than the baking sheet
These are best enjoyed within 24 hours of baking
Storage and Make-Ahead Tips
Store completely cooled pastries in an airtight container at room temperature for up to 2 days. To refresh, warm in a 150°C (300°F) oven for 5 minutes before serving.Ingredients
For the Apple Filling:
3 medium apples (300g/10.5 oz), preferably Granny Smith or Honeycrisp
45g (¼ cup) granulated sugar
10g (2 teaspoons) ground cinnamon
3g (½ teaspoon) ground nutmeg
For the Pastry:
900g (2 lbs) puff pastry, thawed according to package directions
1 large egg, for egg wash
2 teaspoons granulated sugar, for finishing
For the Topping:
100g (1 cup) sliced almonds
Detailed Instructions
Preparation
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