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Recipe details
Bande feuilletée aux pommes with honey glaze
A broad puff-pastry apple band with overlapping slices, a crisp golden border, and a glossy honey finish.
≈ 238 kcal/100 g · ≈ 719 kcal/serving
48 minMediumFrench
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
butter22 g
honey20 g
puff pastry110 g · shape into a rectangle 22 cm long × 14 cm wide × 3 mm thick
Cookware and utensils
baking sheet
parchment paper
pastry brush
knife
small saucepan
fork
Directions
01
Heat the oven to 375°F (190°C).
Products
No products at this step
Action
Heat
Time
10 min
Temperature
375°F / 190°C
02
Melt the butter in a small saucepan over low heat.
Products
butter — 22 g
Action
Melt
Time
2 min
Temperature
low heat
03
Stir half of the honey into the butter.
Products
butter — 22 g; honey — 20 g
Action
Stir
Time
1 min
Temperature
room temperature
04
Place the puff pastry on parchment and shape it into one broad rectangle.
Products
puff pastry — 110 g · shape into a rectangle 22 cm long × 14 cm wide × 3 mm thick
Action
Shape
Time
3 min
Temperature
room temperature
05
Score a narrow border around the pastry without cutting through it.
Products
puff pastry — 110 g · shape into a rectangle 22 cm long × 14 cm wide × 3 mm thick
Action
Score
Time
2 min
Temperature
room temperature
06
Prick the center of the pastry with a fork.
Products
puff pastry — 110 g · shape into a rectangle 22 cm long × 14 cm wide × 3 mm thick
Action
Prick
Time
1 min
Temperature
room temperature
07
Overlap the apple slices across the center of the pastry.
Products
apple — 150 g
Action
Overlap
Time
4 min
Temperature
room temperature
08
Brush the apples and border with the honey butter.
Products
apple — 150 g; butter — 22 g; honey — 20 g
Action
Brush
Time
2 min
Temperature
room temperature
09
Bake the band until the border is fully puffed and golden.
Products
apple — 150 g; puff pastry — 110 g · shape into a rectangle 22 cm long × 14 cm wide × 3 mm thick
Action
Bake
Time
20 min
Temperature
375°F / 190°C
10
Brush the hot apples with the remaining honey.
Products
honey — 20 g
Action
Brush
Time
1 min
Temperature
hot
11
Cool the bande on the parchment for three minutes.
Products
No products at this step
Action
Cool
Time
3 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
