1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll
pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the
inside 10) Fold the
edges of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
-- Roll out the puff
pastry onto a baking sheet, it's best taken out
of the fridge a few minutes before baking, and lightly score an inner margin
inside the
edge of the puff
pastry, the
edge should then puff up nicely.
Paint the outside 1/2 ″
edge of the uncooked
pastry all around with egg wash, and sprinkle the
inside with dry breadcrumbs to receive any moisture; position the salmon rouladen on the frozen
pastry and bake in preheated hot oven, 375 - 400 degrees for maybe 15 minutes.