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Parve
Medium
10 Servings
Allergens 
40 Minutes
Diets
This is a new twist on a popular classic. The standard rolled-out pie crust is transformed into crunchy pastry cubes placed on top of the cream layer. Yield: about 18 cups
6 tablespoons (80 grams) butter or margarine
4 large Granny Smith apples, peeled and cut into cubes
5 tablespoons sugar
1/4 teaspoon cinnamon
7 ounces (200 grams) white chocolate
1 and 1/2 cups heavy cream or Gefen Non-Dairy Whipped Topping, divided
1/4 teaspoon Gefen Vanilla Extract
5 tablespoons (75 grams) butter or margarine, softened
4 and 1/2 tablespoons sugar
pinch of salt
2 small egg yolks
1/2 cup ground unsalted roasted hazelnuts
1 cup minus 4 teaspoons flour
In a wide skillet, sauté the apples in the butter for about six minutes.
Add sugar and cinnamon, and sauté another two minutes. Allow to cool slightly.
Melt white chocolate and add three-fourths cup heavy cream to form a smooth ganache. Add vanilla extract and let cool to room temperature.
Beat the remaining three-fourths cup cream and gently fold into the ganache.
Using the dough hook on your mixer, beat the softened butter with the sugar and salt for about four minutes. Add eggs, hazelnuts, and flour, and knead just until a dough forms.
Refrigerate dough for one and a half hours.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper.
On a floured surface, roll out dough 1/3 inch (one centimeter) thick. With a very sharp knife, cut the dough into squares measuring 1/3 inch by 1/3 inch (one centimeter by one centimeter). Place cubes on prepared baking sheet and bake for about 12 minutes, or until nicely browned.
Place two to three teaspoons (depending on the size of the cups) of the sautéed apples in the bottom of each cup. Pipe three to four tablespoons of the vanilla cream onto the apples and top with pastry cubes.
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Can the pastry cubes be made without the hazelnuts? if yes, would i need to add s/th else?
You can use any nut or crunch or you can just skip it.