Molasses Apple Pithivier
This molasses apple pithivier is a decadent twist on a french classic. Fork up and let’s dig in!
Equipment
- Large pan
- Large Bowl
- Small Bowl
- Cookie sheet
- Cling wrap
- Pastry brush
- Rubber spatula
- Sharp knife
- Peeler
Ingredients
Filling
- 2.5 apples
- ⅓ cup brown sugar
- ¼ cup unsalted butter
- 1 tbsp molasses
- 1.5 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1.5 tsp cornstarch
- 1/3 cup oats
Pastry
- 1 package of premade and frozen puff pastry (397g)
- 2 egg yolks
Instructions
Apple Filling
- Start by coring and peeling the apples. With a mandoline, finely slice apples, then cut into quarters and set aside.
- In a pan, add brown sugar and butter over medium heat, stir continually until it comes to a simmer. Add apples, molasses, cinnamon, ginger, and clove. Continue to simmer and stir occasionally until the apples are tender and can be pierced easily with a fork. Reduce heat to low.
- Add cornstarch to a small bowl with equal parts water and mix together to create a slurry. Take a whisk, place it in the center of a pan, then start making small circular motions. Pour the slurry into the track of the whisk. Continue vigorously whisking until the slurry is well incorporated.
- Increase to medium-high heat and bring to a simmer. Continue whisking until the mixture thickens. Remove from heat and place in a bowl. Add oats and fold in with a spatula. Cover the surface with cling wrap and place in the fridge until well chilled (4-5 hours or overnight).
Pastry
- Preheat the oven to 400°F
- Follow thawing instructions of your desired puff pastry. Once ready, lightly flour and sandwich half of the pastry (198g) between two pieces of parchment paper. Using a rolling pin, roll the dough from the center outward, rotating the dough a quarter turn each roll until it is around 1/8th of an inch in thickness.
- Using a 9 inch cake pan as a guide, cut out a 9 inch circle and place in the fridge. Take the scraps and add to the other half of pastry. Repeat the process, but when cutting out the circle add an additional inch to the perimeter. Place in the fridge.
- In a small bowl, add egg yolks and whisk with a fork until smooth.
- Take out apple mixture and pastry from the fridge. Take a cookie sheet and place the smallest pastry circle down, leaving it backed on the parchment paper. Spoon the apple mixture on to the center of the pastry forming a 6.5 inch mound.
- Using a pastry brush dipped in egg yolk, paint along the edges. Take the second pastry circle (the large one) and place over top. Using your fingers, gently form the dough over the apple mixture and lightly press the edges together where the yokes were brushed on.
- Using your thumb as a guide, scallop the edges of the pastry by using a knife to outline your thumb. Once done, use your knife to puncture a small slit on top of the pastry.
- At the base of each scallop, gently drag your knife to the center to score the pasty. It should only scratch the surface of the pastry (not cut all the way through). Lastly, brush the entire pithivier with the egg yolks and place in the freezer for 5 mins.
- Place in the oven and bake for 50-60 mins until it becomes a dark golden colour. Refrain from opening the oven door until at the 45min mark, otherwise you risk the pastry deflating.
- Let cool for 20-30 mins before serving with whipped cream.
- Enjoy!