Fouace with Apples

Fouace aux pommes


Jean Claude Raoul


- 100g of white flour
- 100g of whole wheat flour
- 20g of honey
- 4g of baker's yeast
- 3 eggs
- 4g of salt
- 100g of butter
- A pinch of saffron
- 50g of chopped walnuts
- 40g of bread dough
- Apples
- Honey


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Make the dough: Knead together the the two flours, salt, yeast, honey, eggs, saffron and the 400g of bread dough. Add the softened butter and then the walnuts.

Cover and place in the refrigerator overnight.
Prepare the honeyed apples: Spread the quartered apples out over a baking sheet covered with parchment paper. Drizzle with honey and then cook for 15 minutes in a 160°C oven.

Divide the fouace dough into balls weighing 40 g each.
Flatten and place honeyed apple slices in the center of each.
Bake the Fouaces with Apples in a 180°C oven for 10 minutes.



by Jean-Claude Raoul