Rebel Witch | Apple Crumble Pastries
In the second book of The Crimson Moth duology, Gideon Sharpe’s heart has been broken in more ways than one. With no one to trust but himself, he must hunt down the woman he loves, and despises, or risk execution himself. Rune Winters has joined a revolution of witches, but as the cracks begin to form, she must decide between fighting for the reign of witches, or risking everything for a better future for all.
These Apple Crumble Pastries are inspired by Gideon. While structured and prickly on the outside, Rune exposes his hidden sweetness that lies beneath the surface. He is complex yet simple, just like these delectable pastries.
I really enjoyed this duology. After being burnt out on romantasy, where everything started to read the same, they brought the genre back to life again for me. And there is something to be said for a short fantasy series. While this duology is not world building heavy, they are quick and easy reads.
See my recipe inspired by Rune (and the first book!) here.
Apple Crumble Pastries
Makes: 8
Apple Filling
2 large apples (preferably tart), peeled, cored, and chopped small
1 tablespoon unsalted butter
pinch salt
2 tablespoon water*
3 tablespoon dark brown sugar, packed
1 tablespoon white sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Place apples, butter, salt, water, sugars, and cinnamon in a small saucepan set over medium heat. Cook, stirring often, until apples have softened (15-20 min.). Remove from heat; stir in vanilla. Allow to cool, then refrigerate until chilled through.
*Apples have different moisture contents. If the mixture seems dry (sticking to pan) but needs more cooking time, add more water 1 tablespoon at a time.
Crumble Topping
1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
pinch salt
2 tablespoon unsalted butter, softened
Mix together ingredients until well combined.
Assembly (see photos for refernce)
1 frozen block of puff pastry (half of a 397g pack), thawed
egg wash (1 egg whisked together with 1 teaspoon water)
On a lightly floured surface, roll out puff pastry into a 12x12 square. Cut in half widthwise and then cut into four equal strips lengthwise (creating 8 strips total)
Divide half of the apple filling between pastry strips, arranging along the bottom. Tightly wrap the pastry around the filling. Divide remaining apple filling between pastries, placing the filling right beside the previously rolled filling. Brush egg wash on the top end of the pastry and roll up the rest of the way to seal.
Brush egg wash on top of rolls and press on generous helpings of crumble topping.
Place in the freezer for 15 minutes while you preheat the oven to 400ºF.
Bake for approximately 15-20 minutes or until pastry is puffed up, golden and cooked through. If the crumble topping is getting too dark you can cover it with foil.
Allow to cool to room temp before serving.
Hi I’m Cheri, I’ve been staying up too late reading since I was a kid hiding under the covers with a flashlight.