Ingredients
Makes 8 servings
For pastry dough
For apple compote
For honey cream
Special Equipment
Make pastry dough:
Step 1
Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal. Drizzle with beaten whole eggs and gently stir with a wooden spoon (or pulse in processor) until incorporated.
Step 2
Turn dough out onto a lightly floured surface and gently knead a few times (dough will be very soft). Gently press into a ball and flatten into a 6-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Make compote while dough chills:
Step 3
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Step 4
Peel, quarter, and core apples, then cut into 3/4-inch pieces. Stir together butter, zests, sea salt, cardamom, and honey in a 13- by 9-inch glass baking dish, then add apples, stirring to coat, and spread in an even layer.
Step 5
Roast apples in upper third of oven, stirring occasionally, until very tender and any liquid is absorbed, 1 1/4 to 1 1/2 hours. Stir in Calvados (if using) and cool compote 20 minutes. (Leave oven on.)
Assemble "Newtons":
Step 6
Put dough on top of 2 overlapping sheets of wax paper, then top with 2 more overlapping sheets and roll out dough into a square slightly larger than 12 inches (1/8 inch thick). Remove top sheets of paper and trim dough with a small knife into a 12-inch square. Loosely roll dough (with bottom sheets of paper) around rolling pin, then unroll, wax paper side up, onto a parchment-lined baking sheet. Carefully remove wax paper and cut dough into 3 (4-inch-wide) pieces. (If dough becomes too soft to work with, chill briefly.)
Step 7
Spoon one third of apple compote along a long side of each rectangle, leaving a 3/4-inch border on long edge and a 1/2-inch border on either end.
Step 8
Brush some of egg wash along all 4 sides of 1 rectangle, then fold pastry in half lengthwise, covering compote completely. Seal edges (including ends) by crimping with a fork dipped occasionally in granulated sugar. Form 2 more pastries in same manner, then chill on baking sheet 15 minutes. Brush pastries with remaining egg wash and lightly sprinkle with remaining tablespoon granulated sugar.
Step 9
Bake in upper third of oven until golden, 15 to 20 minutes. Cool to warm on baking sheet on a rack.
Make cream while pastries cool:
Step 10
Beat together heavy cream and crème fraîche in a bowl with an electric mixer at high speed until thickened, about 5 minutes. Fold in honey and sea salt until just combined.
Step 11
Cut pastries crosswise into 1 1/4-inch-wide slices with a serrated knife. Dust generously with confectioners sugar and serve with honey cream.
·Pastry dough can be chilled up to 1 day.
·"Newtons" can be baked 6 hours ahead. Slice pastries, then reheat, uncovered, in a preheated 350°F oven about 15 minutes.
How would you rate Gala Apple "Newtons" with Honey Cream?
Leave a Review
Reviews (3)
Back to TopI had high hopes for this recipe - I'd saved the 2003 issue of Gourmet just for the recipe with the beautiful photo. The recipe must be missing some liquid - the eggs alone weren't enough to bind the dough together so I added just enough ice water to make it all hang together. The dough was incredibly sticky and hard to work with, and the recipe didn't mention dusting the dough with flour before you roll it out, so I ended up with a sticky mess of dough and waxed paper before I sorted that out. I could have forgiven all of that if the end result was tasty, but I ended up with beautiful, flaky pastry that tasted strongly of egg, and overwhelmed the apples. I'd have been better off (and wasted less of my weekend) if I'd used store-bought phyllo and made strudel.
odaray
Canada
11/15/2009
Just OK. I made this along with apple tartlets with caramel sauce. The tartlets were not only much faster to make, but they were way more popular. I don't see the recipe on this web site any longer, but you make an apple compote by cooking 5 lbs of Granny Smith apples with 1 c sugar and 1/4 c lemon juice. Cut circles out of puff pastry, top with the apples and cook at 375 for 25 min., or until the pastry is browned.
Anonymous
Minnesota
11/1/2004
I haven't tried this recipe yet (it sounds like a lot of work), but I was confused by the directions. It says to put oven racks in the upper and lower thirds of the oven, but then only directs the cook to use the upper rack (two different parts of the recipe). Could it be that one part is supposed to be cooked in the lower third? Thanks for any help.
Anonymous
Richmond ME
10/27/2003