Fagottini di mele con pasta sfoglia

Ingredienti

• 480 g puff pastry
• 2 medium apples (320–340 g peeled and cored, diced 1/4" (5mm) small)
• 50 g soft brown sugar
• 2 tsp all-purpose flour
• 1 tsp lemon juice
• 3/4 tsp ground cinnamon
• 1/8 tsp nutmeg (optional)
• 1/8 tsp salt
• 1 egg
• 1 Tbsp water
• turbinado sugar (for sprinkling on top)
• 60 g powdered sugar
• 1/2-1 Tbsp milk (or water)

Preparazione

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   On a lightly floured surface, roll out the first puff pastry sheet to about 27 x 27 cm (10.5 x 10.5 in) and cut it into a 3 x 3 grid so you have 9 squares. These will be the bottoms. 480 g puff pastry

3. 3

   Roll out the second sheet of puff pastry to the same size, 27 x 27 cm (10.5 x 10.5 in), and cut it into another 9 squares. These will be the tops.

4. 4

   Place the 9 bottoms on one or two baking trays, leaving space between each one.

5. 5

   In a bowl, mix the diced apples with the sugar, flour, lemon, cinnamon, nutmeg, and salt until the apples are evenly coated. 50 g soft brown sugar, 2 tsp all-purpose flour, 1 tsp lemon juice, 3/4 tsp ground cinnamon, 1/8 tsp nutmeg, 1/8 tsp salt

6. 6

   Mix an egg with a tablespoon of water and use a pastry brush to brush the edges of the bottom 9 squares. 1 egg, 1 Tbsp water

7. 7

   Spoon 2–3 tablespoons of filling into the center of each bottom square.

8. 8

   Place a top square over each bottom. Press the edges together and crimp with a fork to seal.

9. 9

   Brush egg wash over the tops. Cut a small slit or two in the top of each pie to let steam escape. Sprinkle with turbinado sugar if you like. turbinado sugar

10. 10

    Bake for 20–25 minutes until puffed and deep golden.

11. 11

    In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. Drizzle the glaze over the cooled pies before serving. 60 g powdered sugar, 1/2-1 Tbsp milk