Enjoy this super quick recipe for a king cake that is very easy to make, quite digestible, with the delightful taste of apple pie, and especially without added sugar. For the traditional king cake with frangipane, simply replace the apple compote with gluten-free, dairy-free, and sugar-free frangipane cream that you can find on my blog.
Peel the apples, remove the core, and cut them into pieces. Pour into a saucepan or the bowl of a food processor with organic raisins (sulfite-free) and rum. Cook for 35 to 40 minutes.
Roll out a puff pastry on a baking sheet, evenly spread the cooled applesauce on top, then place the second puff pastry on top. Insert the token and cover it with the second puff pastry, sealing the edges by pressing all around with the tines of a fork. Prick a few holes with a fork to prevent the pastry from puffing up during baking.
Preheat the oven to 180 °C (350 °F). In a bowl, mix the egg yolk and water, then use a brush to coat the top of the pastry and the edges. Lightly draw designs with the tip of a sharp knife without cutting into the dough. Bake for 30 minutes.
To finish, heat 200 ml of organic apple juice in a saucepan for 20 minutes until it becomes a syrup. Using a brush, coat the top of the pie with the syrup obtained.
0 servings
6
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EN