Apple and chocolate pastries

Name: Apple and chocolate pastries
Ingredients: 750 g flour; 120 ml oil; 1 egg; 15 ml vinegar; 250 ml water; 200 g butter; 60 g apple jam; 1 teaspoon ground cinnamon; 60 g chocolate spread; 30 ml milk

Dessert - Apple and chocolate pastries by Rodica D. - Recipia

Cold butter and the folds determine whether Apple and chocolate pastries come out flaky. The dough with flour, oil, egg and vinegar browns into crescents and rectangular parcels, filled with apple jam and cinnamon or chocolate spread; I leave the butter in small pieces when I work it in, I don’t melt it. Prep: 35 minutes. Cook: 22 minutes. Rest: 60 minutes. Total time: 117 minutes. Servings: 24. About 240 kcal and 4 g protein per serving.

Ingredients

For the dough

750 g flour
120 ml oil
1 egg
15 ml vinegar
250 ml water
200 g butter

For the filling

60 g apple jam
1 teaspoon ground cinnamon
60 g chocolate spread

For brushing

30 ml milk

Preparation

1. Mix the flour with the oil, egg white, vinegar and water. Knead until you have a smooth dough, then cover it and refrigerate for 30 minutes. 2. Roll the dough into a rectangle. Grate the cold butter over two thirds of the surface, fold the dough into thirds, then roll it out and fold it once more. Cover it and refrigerate for 30 minutes. 3. Heat the oven to 200 °C. Roll the dough into a sheet and cut 12 triangles and 12 rectangles. 4. Put a teaspoon of jam on each triangle and sprinkle with cinnamon. Put a teaspoon of chocolate spread on each rectangle, then fold them over. 5. Mix the egg yolk with the milk and brush the crescents and parcels. Bake for 22 minutes, until golden.

Notes

I tried making puff pastry many times and ended up with pies that tasted good but had no layers; the method I followed is Miha’s. For a savory version, replace the fillings with 200 g of salty cheese; the dough contains gluten and egg, and the butter and milk are dairy. Serve them with black tea. They keep in a sealed container in the fridge for up to 3 days. Choose a thick jam, since a runny one may leak out at the edges. If you use a soft chocolate spread, chill it before filling. Small pieces brown faster, so keep an eye on them starting at minute 18.