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Making the Puff Pastry

  • Bread Flour/ High-grade Flour 1000.0 g
  • Cake Margarine 150.0 g
  • Cold Water 500.0 ml
  • Pastry Fat Shortening 500.0 g

Making the apple filling

  • Apple Malang 500.0 g
  • Water 500.0 ml
  • Corn Flour 50.0 g
  • Cinnamon Powder 3.0 g
  1. Making the Puff Pastry

    1. Mix all dry ingredients and the water, margarine, and mix them all until they almost halfly smooth.
    2. Make the dough into a ball and leave it about 10 minutes.
    3. Cross cut the dough, put the pastry fat in the middle (opening envelope) and roll it longwise.
    4. Fold with single fold, turn it 90oand roll it again with single fold. Leave it for about 20 minutes.
    5. Do the previous steps for five or six single fold. Leave the dough about 20 minutes for every 2 times fold.
  2. Making the apple filling

    1. Boil the water and sugar
    2. Add other ingredients on it and mix them well
  3. Filling Process

    1. Roll puff pastry dough about 3mm, round cut 10 cm in diameter and 30 mm as the length for the bottom and 12 cm x 30 cm for the top. Spread the dough with beaten egg into all sides.
    2. Fill with apple and cover the dough on the top side. Then, press the top side using a fork.
    3. Leave the dough about an hour or in the chiller for overnight to get maximum result.
    4. Smear the dough with beaten egg into all sides, after that, bake the dough at 200oC until it’s ready to serve.