Caramelized apples with cinnamon caramel

Directions

1. Extract vanilla extract. ≈ 3 min
2. Preparation: Peel the lemons. ≈ 3 min
3. Weigh the flour and sift it. ≈ 2 min
4. Cut the butter into large cubes. ≈ 8 min
5. Sift the flour and mix it with the caramel, vanilla powder, and a pinch of salt. ≈ 4 min
6. Dig a small indentation in the center and pour the eggs into it. ≈ 3 min
7. Divide the butter, cut into small pieces, evenly over the flour. ≈ 3 min
8. Thoroughly mix to obtain a smooth and consistent batter. ≈ 4 min
9. Form a ball and wrap it in cling film, then leave it to rest in the refrigerator for at least an hour. ⏱ ≈ 2 hr
10. See also how to prepare a shortcrust pastry. ≈ 3 min
11. Add the flour to the bowl and press it together to form a dough. ≈ 3 min
12. Wipe away the lemon zest, then squeeze the juice. ≈ 3 min
13. Peel the apples, remove the core, and then finely chop them into small pieces. ≈ 8 min
14. In a bowl, add the fruits and immediately toss with lemon juice (this prevents the fruits from oxidizing and therefore browning). ≈ 3 min
15. Melt the butter and soften it. ⏱ ≈ 7 min
16. cinnamon, lemon zest, and caramel, all mixed with the melted butter. ≈ 3 min
17. Place the dates and grapes beneath the apples. ≈ 3 min
18. Finally, combine the butter and apple mixture, and let it marinate for about 30 minutes. ⏱ 30 min
19. Preheat the oven to the temperature specified, then turn it on. ⏱ ≈ 10 min
20. Take the dough out of the refrigerator and divide it into three equal portions. ⏱ ≈ 2 hr
21. Spread two-thirds of the dough on a lightly oiled work surface, using a rolling pin that is about 5 mm thick. ≈ 4 min
22. Divide the dough evenly between two baking sheets lined with parchment paper. ≈ 3 min
23. Use a fork to pierce the dough several times before baking, to allow air to escape during cooking. ≈ 3 min
24. Bake the biscuit base on the preheated oven rack, in the middle of the oven, for about 12 to 15 minutes, until it is lightly golden. ⏱ 15 min
25. Remove from the oven and let it cool for a few minutes. ⏱ ≈ 20 min
26. Roll up the remaining one-third of the dough into three thin rolls. ≈ 10 min
27. Cover the cooled base with a thin layer of apple pie filling. ⏱ ≈ 20 min
28. Spread the pasta in a grid pattern over the filling. ⏱ ≈ 10 min
29. Thoroughly mix the egg and milk together, then use this mixture to coat the apple and cinnamon mixture. ≈ 4 min
30. For the topping, sprinkle with apple chips. ≈ 2 min
31. In the preheated and hot oven, place the pans on the middle rack, or all the pans, and bake for an additional ten minutes to achieve a golden color. ⏱ ≈ 35 min
32. Remove from the oven and allow to cool completely. ⏱ ≈ 20 min
33. For the filling, melt the dark chocolate paste with butter, using a double boiler. ⏱ ≈ 7 min
34. Crack the hazelnuts and toast them in a dry pan (be careful, they can burn very quickly!). ⏱ ≈ 7 min
35. Fill the presentation bag with dark chocolate and evenly distribute the apple and cinnamon mixture over the chocolate pieces. ≈ 10 min
36. Immediately cover with chopped, toasted cashews, then let cool. ⏱ ≈ 20 min