Este crocante de maçã é uma sobremesa elegante que combina a simplicidade da fruta com a sofisticação da massa folhada e o toque aromático do Vinho do Porto. As camadas estaladiças de massa folhada contrastam maravilhosamente com o puré de maçã suave e perfumado, tornando-o um final perfeito para uma refeição especial ou um lanche requintado.

Ingredientes

  • Massa folhada
  • 2 Maçãs Golden
  • 2 Paus de canela
  • 50gr Açúcar
  • 25ml Vinho do Porto tinto
  • QB Canela em pó
  • QB Açucar em pó

Preparação

  1. Começa por cortar a massa folhada em retângulos (2 por cada folhado)
  2. Forre um tabuleiro de forno com papel vegetal, coloque os retângulos de massa folhada, sobreponha com papel vegetal e ponha por cima da massa folhada um peso (este peso por cima da massa folhada é para evitar que ganhe volume) e leve ao forno pré aquecido a 180gr durante 12 minutos.
  3. Lave bem as maçãs, retire os caroços e coloque os paus de canela em cada uma delas.
    Num recipiente pequeno (procurar que fique à medida da quantidade de maçãs) coloque as maçãs e acrescente água necessária até cobrir o fundo do recipiente, polvilhe com açúcar e leve ao forno pré aquecido a 180gr.
    Durante a cozedura, que deve ser cerca de 30 minutos, regue as maçãs com o vinho do Porto.
  4. Depois de assadas as maçãs, retire a pele e passe com a varinha.
  5. Recheie um dos retângulos com o puré de maçã, e coloque no topo o outro retângulo de massa folhada.
  6. Leve novamente ao forno durante 5 minutos.
  7. Polvilhe com canela, açúcar em pó e acompanhe com uma bola de gelado de baunilha.

Here’s a little taste of Portuguese elegance, translated for your baking pleasure.

Apple and Cinnamon Crisp with Port Wine

This sophisticated dessert is a beautiful Portuguese interpretation of a classic pastry, similar to a Mille-Feuille or Napoleon. It features incredibly thin, crisp layers of puff pastry sandwiching a warm, fragrant purée of apples baked with cinnamon and a generous splash of rich Port wine. It’s a dessert that looks impressive and complex but is surprisingly straightforward to assemble, making it perfect for a special occasion.

The secret to achieving that signature “crocante” or crispness is to bake the puff pastry while weighed down. This prevents it from puffing up fully, creating a flat, golden, and shatteringly crisp wafer that provides the perfect textural contrast to the soft, smooth apple filling. For the best flavour, opt for a good quality, all-butter puff pastry.

While the recipe calls for Golden Delicious apples, feel free to use another firm baking apple like Braeburn or Granny Smith if you prefer a tarter flavour. This dessert is designed to be served warm, and while it’s delicious on its own, adding a scoop of vanilla bean ice cream or a drizzle of fresh cream elevates it to another level of indulgence.

Ingredients

  • 1 sheet of ready-rolled puff pastry
  • 2 Golden Delicious apples
  • 2 cinnamon sticks
  • 50g caster sugar
  • 25ml red Port wine
  • Ground cinnamon, for dusting
  • Icing (powdered) sugar, for dusting

Preparation

  1. Start by cutting the puff pastry sheet into rectangles (you will need 2 rectangles per serving).
  2. Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Line a baking tray with baking paper, place the pastry rectangles on it, then cover with another sheet of baking paper. Place a second, heavy baking tray or ovenproof dish on top to weigh the pastry down (this is crucial to stop it from rising and ensures it becomes crisp). Bake for 12 minutes.
  3. Wash the apples well, remove the cores, and place a cinnamon stick into the core of each apple. Place the apples in a small baking dish (just large enough to hold them) and add enough water to cover the bottom of the dish. Sprinkle the apples with the sugar and bake at 180°C. During the cooking time, which should be about 30 minutes, baste the apples with the Port wine.
  4. Once the apples are cooked and soft, remove the skins and the cinnamon sticks. Blend the apple flesh into a smooth purée using a hand blender.
  5. To assemble, spread the apple purée over one of the crisp pastry rectangles and top it with a second pastry rectangle.
  6. Return the assembled pastries to the oven for 5 minutes to warm through.
  7. Dust with ground cinnamon and icing sugar to serve. This is best enjoyed immediately with a scoop of vanilla ice cream.