Ingredients with Measurements:
- 1 sheet puff pastry, thawed
- 2 medium apples, peeled and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1 tablespoon milk
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a rectangle shape. Cut the pastry into 6 equal squares.
3. Place the squares on the prepared baking sheet and prick them all over with a fork. Bake for 15-20 minutes or until golden brown. Remove from the oven and let them cool.
4. In a saucepan, combine the granulated sugar and butter over medium heat. Cook, stirring occasionally, until the mixture turns amber in color, about 5-7 minutes.
5. Remove the saucepan from the heat and carefully add the heavy cream, vanilla extract, and salt. Whisk until smooth.
6. Add the sliced apples to the caramel sauce and stir to coat. Let the mixture cool for 10 minutes.
7. In a small bowl, whisk together the powdered sugar and milk until smooth.
8. To assemble the tompouce, cut each puff pastry square in half horizontally. Place the bottom halves on a serving plate.
9. Spoon the caramel-apple mixture over the bottom halves of the puff pastry squares. Top with the remaining halves.
10. Drizzle the powdered sugar glaze over the top of the tompouce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 21g
Carbohydrates: 36g
Protein: 3g
Sodium: 120mg
Sugar: 21g
Substitutions for ingredients:
- Puff pastry: You can use homemade puff pastry or store-bought puff pastry.
- Apples: You can use any type of apple you like.
- Heavy cream: You can use milk or half-and-half instead of heavy cream.
- Powdered sugar: You can use granulated sugar instead of powdered sugar.
Variations:
- You can add cinnamon or nutmeg to the caramel-apple mixture for extra flavor.
- You can add chopped nuts, such as pecans or walnuts, to the caramel-apple mixture.
- You can serve the tompouce with a scoop of vanilla ice cream.
Tips and tricks:
- Make sure to prick the puff pastry squares all over with a fork before baking to prevent them from puffing up too much.
- Let the caramel-apple mixture cool for 10 minutes before assembling the tompouce to prevent the puff pastry from getting soggy.
- You can make the caramel-apple mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store the leftover tompouce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the tompouce, place it in a preheated 350°F (180°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the tompouce with powdered sugar before serving.
- Garnish the tompouce with a drizzle of caramel sauce or whipped cream.
- Serve the tompouce on a bed of apple slices.
Garnishes:
- Powdered sugar
- Caramel sauce
- Whipped cream
- Chopped nuts
Pairings:
- Hot apple cider
- Coffee
- Tea
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the puff pastry squares puff up too much while baking, prick them with a fork again and press them down gently with a spatula.
Food safety advice:
- Make sure to cook the caramel sauce until it turns amber in color to ensure that the sugar is fully dissolved and the sauce is safe to eat.
Food history:
- Tompouce is a Dutch pastry that consists of two layers of puff pastry filled with pastry cream and topped with pink glaze. This recipe is a twist on the classic tompouce with a caramel-apple filling.
Flavor profiles:
- Sweet
- Buttery
- Caramelized
- Tart
Serving suggestions:
- Serve the tompouce as a dessert or a sweet breakfast pastry.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Dutch
Taste: Sweet, Creamy, Buttery, Caramelized, Fruity