When vol-au-vent meet South Tyrolean apples
Apple and caramelised red onions in homemade vol-au-vents with a creamy cider and sage sauce: surprise your guests with a sophisticated starter.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Cup
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Grater
- Spoon
- Kitchen scale
- Plate
Ingredients
- 4 sheets of puff pastry
- 1 medium red onion (approx. 80 g before peeling)
- 40 g butter
- 1 dsp. raw cane sugar
- 5 g fresh sage leaves
- 100 ml cider
- ½ apples Südtiroler Apfel PGI (Braeburn)
- 200 g cream (30 % fat)
- 50 g grated hard cheese (made with microbial rennet)
- Fresh sage and herbs of your choice to garnish
- Salt
- Freshly-ground black pepper
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