Puff, flaxseeds and apples

The silence of an early morning provides for an unparalleled broad sense of possibilities. It's one of those delectable moments that seem limitlessly stretched - if only for a flash of time - and freely filled with impromptu ideas, some of which you know from the start you're not likely to turn to reality because too difficult or too extravagant. But ehy, it's that daydream stream of consciousness that matters. It's a habit of calling upon opportunities. And that's the impulse of creativity, to me.

In daily life, one gets so hung up with what people think or say that I often feel the need to compensate. In that sense cooking feels like an intimate discovery. Engaging in the making allows you to grasp the moment like nothing else can.

When cooking is meditative, every step of the way is revelatory. #foodhappiness is never too far.

Here is a rhapsodic preparation made of puff pastry: I love to watch how the layers amplify when cooked, leaving generous air pockets inside. The pastry itself has such reassuring versatility, used for both sweet and savoury dishes. Yesterday I found the most delicious golden apples in an open air market; they looked, crisp, heavenly and irresistible.

Having about 1 hour before heading out to my meetings this morning, shop-bought puff pastry worked just fine.

A flaxseeds apple pie

  • 10 gr. butter to grease
  • 2 whole butter puff pastry blocks
  • 1 lemon, the juice
  • 4 golden delicious apples
  • 6 tbsp brown sugar
  • 2 tbsp ground cinnamon
  • 2 tsp fresh thyme leaves
  • 100 ml. eau de vie/grappa/any liqueur will do

Preheat the oven at 180°. Grease a 20 cm cake tin with butter and gently line it with one of the pastry blocks, before blind-baking it for about 10 minutes.

Meanwhile, make the filling. Place the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into rough chunks. Toss the apples with the lemon juice. Add the sugar, cinnamon, thyme and mix with a wooden spoon to combine evenly.

Heat the liqueur in a pan for a few seconds, then add the apples mix and let simmer gently for about 15 minutes, covered.

Sprinkle the flaxseeds over the lightly blind-baked base of the pie, then smoothly envelop it with the apple mix, making sure to keep the cooking liquid aside.

Cover the apples with the second pastry block, and seal the edges manually as to not let any of the apple chunks ungracefully coming out of the pie. Finally bronze the pie with a brush of the apple's cooking liquid and bake in the oven for 35/40 minutes until crunchily brown. Enjoy at every moment of the day.