Author Notes
There's simply nothing like a crumbly and flaky, melt in your mouth pastry crust. Kerrygold Irish butter is the butter I grew up on in Ireland so it's only natural that I continue to use it. I urge you to try thus creamy golden butter and taste the difference in your crusts. —Rachel Gaffney
Ingredients
- Pastry
-
6 tablespoons
Kerrygold Salted Butter
-
1 cup
All purpose flour
-
6 teaspoons
Iced water
-
1/4 teaspoon
salt
- Sticky Fennel & Apple Filling
-
5 tablespoons
sugar
-
5 tablespoons
water
-
2
granny smith apples, peeled & chopped
-
2 teaspoons
cornstarch
-
1/2
fennel bulb, finely chopped
Directions
- Pastry
-
In a food processor, whirl together flour and salt. Add butter, pulsing until the mixture resembles coarse meal.
-
Add water 1 teaspoon at a time, process just until dough clumps together and begins to form a ball.
-
Flour your surface and roll out into .
-
Line a baking sheet with parchment paper and place rolled pastry on top.
- Sticky Fennel & Apple Filling
-
Heat the sugar and water together in a saucepan.
-
Once the sugar is dissolved , stir in the fennel and apple. Bring to the boil then reduce heat and simmer until softened. Stir in cornstarch.
-
Spoon mixture onto rolled out dough. Slowly draw the pastry towards the center of the mixture
-
Bake in pre heated oven for 20-25 minutes or until golden brown.
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Serve with freshly whipped cream or vanilla ice cream.
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