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Chaussons aux pommes à la pâte feuilletée
Des chaussons aux pommes croustillants, faits avec une pâte feuilletée traditionnelle et une généreuse cuillerée de compote de pommes. La pâte est roulée finement, les bords sont dorés à l'œuf et les chaussons reposent au frais toute une nuit avant d'être cuits à 180 °C pour un résultat doré et fondant.
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Cost Breakdown
Critical Success Points
- • Abaisser la pâte à 3‑4 mm d'épaisseur
- • Sceller correctement les bords avec l'œuf
- • Repos au réfrigérateur pendant au moins 12 h
- • Cuisson à 180 °C pendant 25‑30 minutes
Safety Warnings
- • Manipulez le couteau avec précaution pour éviter les coupures.
- • L'œuf cru peut contenir des salmonelles ; lavez-vous les mains après l'avoir touché.
- • Utilisez des gants de cuisine ou un manchon pour manipuler la plaque chaude.
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