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Recipe details
Apple-and-Honey Filled Pan-Cooked Pastry
Thin pastry rounds are cooked in butter, filled with tender honeyed apple, folded, and finished with a drizzle of honey.
≈ 133 kcal/100 g · ≈ 246 kcal/serving
30 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Apple150 g
Butter15 g
Honey20 g
Thin pastry dough80 g
Cookware and utensils
Nonstick skillet
Spatula
Chef’s knife
Cutting board
Directions
01
Roll the pastry dough into two thin rounds.
Products
Thin pastry dough — 80 g
Action
Roll
Time
5 min
Temperature
Room temperature
02
Melt half the butter in the skillet over medium heat.
Products
Butter — 15 g
Action
Melt
Time
2 min
Temperature
Medium heat, about 175°C / 350°F
03
Cook the apple slices in the butter until tender and lightly browned.
Products
Apple — 150 g; Butter — 15 g
Action
Sauté
Time
6 min
Temperature
Medium heat
04
Fold the honey into the warm apples.
Products
Honey — 20 g; Apple — 150 g
Action
Fold
Time
1 min
Temperature
Low heat
05
Cook each pastry round in the skillet until golden on both sides.
Products
Thin pastry dough — 80 g; Butter — 15 g
Action
Pan-cook
Time
10 min
Temperature
Medium heat
06
Fill the pastry rounds with the honeyed apples and fold them into quarters.
Products
Thin pastry dough — 80 g; Apple — 150 g; Honey — 20 g
Action
Fold
Time
3 min
Temperature
Warm
07
Drizzle the remaining honey over the folded crêpes.
Products
Honey — 20 g
Action
Drizzle
Time
1 min
Temperature
Ready to serve
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
