Croustade aux Pommes et Calvados (Apple Croustade with Calvados)

Croustade aux Pommes et Calvados (Apple Croustade with Calvados)

Croustade aux Pommes et Calvados (Apple Croustade with Calvados)

A rustic Normandy-style apple pastry featuring caramelized apples, flaky pastry, and warm notes of Calvados brandy. Perfect for autumn gatherings.

Nutrition

Calories: 380cal
Carbohydrate: 48g
Protein: 4g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: moderate

30 min Prep
40 min Cook
1 hr 10 min Total
6 -8 servings

Ingredients

  • 1 package (14 oz) frozen puff pastry, thawed
  • 4 medium baking apples (e.g., Granny Smith or Honeycrisp), peeled and thinly sliced
  • 1/4 cup Calvados brandy
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 egg (for egg wash)
  • 2 tbsp apricot jam (optional, for glaze)

Instructions

  1. Preheat oven to 375°F. Line baking sheet with parchment paper.
  2. Make filling: Melt butter in skillet over medium heat. Add apples, granulated sugar, and lemon juice. Cook 8-10 minutes until apples soften.
  3. Carefully add Calvados to skillet (away from flame). Let alcohol cook off 1 minute. Stir in brown sugar, cinnamon, vanilla, and salt. Cook 3 more minutes. Remove from heat.
  4. Roll pastry: On floured surface, roll puff pastry into 12″ circle. Transfer to baking sheet. Tip: Keep pastry cold – chill 10 minutes if too sticky.
  5. Assemble: Arrange apples in spiral pattern on pastry, leaving 2″ border. Fold edges over apples, pleating as you go. Tip: Let apple mixture cool slightly to prevent soggy pastry.
  6. Make egg wash: Beat egg with 1 tsp water. Brush pastry edges. Bake 30-35 minutes until golden brown.
  7. Optional glaze: Warm apricot jam with 1 tsp water. Brush over apples after baking.
  8. Cool 15 minutes before slicing. Serve warm with vanilla ice cream.
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