Sous Vide Puff Pastry with Berry Sauce and Apples

A delightful dessert featuring crispy puff pastry filled with tender apples, golden raisins, pine nuts, and a sweet berry sauce, all enhanced by the richness of rum and mint.

Preparation time: 20 minutes
Cooking time: 3 hours and 5 minutes
For: 4 servings

Ingredients

• 300 grams puff pastry
• 300 grams mixed berries
• 60 grams cane sugar
• 1 small bunch of mint
• 50 milliliters rum
• 500 grams Golden Delicious apples
• 70 grams granulated sugar
• 50 grams pine nuts
• 50 grams sultanas (golden raisins)
• 1 vanilla pod
• 50 grams icing sugar

Required Equipment

Sous-vide stick & water bath
Vacuum sealer & bags
Baking tray

Preparation Method

• Preheat the water bath to 65°C.
• Mix ¾ of the berries with cane sugar, half of the mint, and rum.
• Vacuum seal the berry mixture and cook it for 15 minutes at 65°C.
• Once cooked, allow to cool, mix well, and strain the berry sauce.
• Preheat the water bath again to 60°C.
• Peel and core the apples, then cut them into wedges. Place them in a vacuum bag with granulated sugar, pine nuts, raisins, and vanilla.
• Vacuum seal the apple mixture and cook for 12 minutes at 60°C.
• Let everything cool thoroughly after cooking.
• Roll out the puff pastry and cut it into 10cm discs.
• Bake the puff pastry discs on a baking tray at 180°C for 6 minutes.
• Cut the baked puff pastry discs in half, then fill them with the apple mixture.
• Serve by drizzling with berry sauce and garnishing with the remaining mint and a dusting of icing sugar.