Here is my recipe for a king cake with roasted apples. For those allergic to nuts, nothing could be simpler than to fill the cake with apples, like a giant apple turnover. And it’s much lower in calories! But preferably roast the apples to keep them a bit firm to the bite.
Preheat the oven to 180°C. Peel, core, and cut the apples into large cubes. Place them in a roasting pan, sprinkle with sugar (to caramelize them slightly).
Bake for about half an hour. You can consider cooking the apples in advance and keeping them, even until the next day.
Line a tart dish with parchment paper. Roll out the first disk of puff pastry and fit it into the tart dish. If you are using ready-to-roll puff pastry, trace a circle all around with the tip of a knife. Keep this strip of pastry (about 2 cm wide) to layer all around the remaining disk of pastry (this will increase the height of the puff pastry), keeping it flat (on its parchment paper) on a baking sheet. Do the same with the second puff pastry and place a second strip of pastry around the edges.
Fill this first circle with the apples. Don't forget the bean! Cover with a second disk of puff pastry. Press the edges together to seal.
Preheat the oven to 180°C (th 6). Create patterns on the dough's surface (without cutting through) with the tip of a knife. Beat the egg and, using a brush, glaze the pastry with it.
Finally, bake for 30 to 40 minutes until the pastry is golden brown. If it browns too much, cover it with aluminum foil.
0 servings
8
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