Ingredients:

  • 3 large Granny Smith apples (500g), peeled and thinly sliced
  • 2 large Honeycrisp apples (350g), peeled and thinly sliced
  • 1/4 cup (50g) coconut sugar
  • 1/2 cup (75g) golden raisins
  • 1 tsp (5g) ground Ceylon cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • 1 sheet (250g) puff pastry, thawed but cold
  • 1/4 cup (30g) plain panko breadcrumbs, toasted
  • 1 tbsp (14g) grass-fed butter, melted
  • 1 large egg
  • 1 tsp water
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toast the panko. Sizzle the breadcrumbs in a pan with the melted butter until they are golden brown and fragrant.
  3. Macerate the apples. Toss the sliced Granny Smith and Honeycrisp apples with coconut sugar, raisins, cinnamon, lemon juice, and vanilla.
  4. Prepare the pastry. Roll the thawed puff pastry on parchment paper into a 10x12 inch rectangle until it is even in thickness.
  5. Create the barrier. Sprinkle the toasted panko over the middle third of the pastry, leaving a 1 inch border at the top and bottom.
  6. Pile the filling. Heap the apple mixture directly on top of the breadcrumbs, discarding any excess liquid at the bottom of the bowl.
  7. Engineer the fold. Fold the long sides of the pastry over the apples, overlapping them slightly, and pinch the ends to seal.
  8. Apply the finish. Beat the egg with water and brush it over the top until every inch is coated in a thin layer.
  9. Score and season. Cut 4-5 small slits in the top for steam to escape and sprinkle with a pinch of flaky sea salt.
  10. Bake 35 minutes. Cook until the crust is deep mahogany and the filling is bubbling.