Difficulty: 3/5
Peel the apples, core them, and slice thinly.
Preheat the oven to 200°C.
Roll out the dough on a work surface and cut into 12cm circles using an upturned bowl. Place on a Silpat mat or baking paper-lined tray.
Arrange the apple slices in a rosette pattern.
Sprinkle with powdered sugar and dot with small pieces of butter.
Bake until the apples are perfectly caramelized.
Serve immediately with a scoop of vanilla ice cream.
This timeless recipe comes from master chef Hubert, whose expertise in French pastries ensures flaky, golden results every time.
