These apple-pear flaps with cardamom and orange blossom are a real party. If your father likes apple turnovers, he will certainly appreciate this variant!
This is a delicious treat that he can enjoy guilt-free, because they are healthy too. Little sugar and saturated fat and with Becel. Because Becel consists of a unique blend of vegetable oils, which naturally contain Omega 3, the cholesterol level in the blood is kept healthy. Good for your heart and a feast for the eyes!
Ingredients
for 8 pieces
- 250 g wholemeal flour
- 250 g Becel Creamy from a tub
- 100 ml water
- ½ tsp salt
- 2 Goudreinette apples
- 2 Conference pears
- 2 tbsp sugar
- 2 tbsp lemon juice
- 1 tsp orange blossom water
- 2 tsp cinnamon
- 1 tsp cardamom
- powdered sugar, to taste
- sunflower oil, to cover
Preparation method
- Place a sheet of baking paper on the counter, divide 200 grams of Becel Cream over it, fold the baking paper in half with the Becel Cream in it, roll the whole flat to a square of about 1 cm thick and move the slice to the refrigerator.
- Sieve the flour over a bowl and add 50 grams of Becel Creamy, cold water and salt. Knead the ingredients into a cohesive dough and form a ball. Wrap the dough in plastic wrap and let the dough ball rest in the fridge for 30 minutes.
- Remove the dough ball and the Becel Creamy slice from the refrigerator and spread some flour over your work surface and the rolling pin. Roll out the dough ball into a circle 1 turn larger than the original dough ball. Place the Becel Creamy slice in the center of the circle and fold the sides inwards over the slice.
- Roll out the dough into a rectangle and then fold the slice in thirds. Turn the folded dough a quarter turn and now roll the dough the other way into a rectangle. Fold this piece in three in the same way, wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Repeat this step 2 more times with 30 minutes rest time in between and wait another 30 minutes after the last time before continuing to work the dough.
- In the meantime, peel the apples and pears, remove the core and cut the flesh into cubes of approximately 5 x 5 mm. Mix the fruit with the sugar, lemon juice, orange blossom water, cinnamon and cardamom. Set aside for later use.
- Roll out the dough into a large rectangle until the dough has a thickness of about 5 mm. Cut the dough in half lengthwise and then both halves into quarters so that you have a total of 8 puff pastry squares.
- Preheat the oven to 200°C.
- Distribute the puff pastry slices on the counter and divide the apple-pear mixture over half of the slices in a triangle, keeping the edges free. Fold the puff pastry diagonally over the filling and press the edges. Brush the flaps with sunflower oil and bake the flaps for 25 minutes in the preheated oven until golden brown and cooked through.
- Sprinkle powdered sugar over the flaps before serving and serve immediately!
Recipe and image:Becel
