SAS Steven's Apple Stack ~ Cook like a Chef

After browsing thru Masterchef website, I am confuse which recipe to choose. This recipe is great, that recipe is awesome and a lot more. Finally, i chose this recipe from Junior Masterchef  2011 - recipe by Steve, Junior contestant.

~I found that this apple stack is really good, the buttery flaky pastry with the soft cooked caramelize cinnamon scented apple and the coffee flavour cream ~

 ~Sprinkle with icing sugar~

 Peel and sliced apples, add in cinnamon powder and brown sugar mixed and cooked with butter to soften the apples. Set aside.

~1) Rolled the chilled pastry between 2 plastic sheets into 2mm thick

2) Cut into equal size retangle

3) Place on grease and lined baking tray  ~

~This pastry piece looks flaky and taste buttery~

SAS Steven's Apple Stack
recipe here 

Ingredients:
Pastry
1 cup plain flour
1/2 cup self- raising flour
1/4 cup corn flour
1/2 cup castor sugar 
90g butter. roughly chopped 
1 egg yolk
1/4 cup iced water

Filling
5 medium apples, peeled and sliced
1/2 cup castor sugar ( 1 used 1/4 cup brown sugar)
1/4 tsp cinnamon powder ( i used 1/8 tsp)
1 tsp finely grated lemon rind
I added 1/2 tbsp of butter

Coffee cream
1 tsp instant coffee
300ml thicken cream
1 tbsp castor sugar (i used 1/2 tbsp)
1 tbsp cocoa, sifted, to decorate
1/2 cup rose petals, to decorate ( i omit this)

To do:
1) Preheat oven to 180c. Grease and baking paper line a baking tray.

2) Place flour, self raising flour, corn flour and sugar in a food processor and process for ten seconds. Add butter and egg yolk and process for 10 seconds or until combine. With the motor still running, slowly pour in water until a smooth dough forms. Form dough into a disc and dust with flour, wrap in plastic and place in the refrigerator to rest.

3) For filling, place apples, castor sugar, cinnamon and lemon rind in a large frying pan and toss gently until sugar has dissloved. Cook until apples have softened and are slightly caramelized. Place in the freezer to cool.

4) Divide pastry into two portions and roll on a floured surface to a thickness of 2mm. Slice into even retangles measuring 7cm x 5cm.

5) Space pastry squares 1-2cm apart on prepared baking tray and bake 10-15 minutes or until slightly  golden. Allow to cool and dust with icing sugar.

Coffee cream
1) For the coffee cream, whip coffee, cream with electric beaters until thickened.
2) To serve, dollop a teaspoon of coffee cream onto a piece of pastry and carefully place slices of cooled apple on top. Repeat to make a stack of two layers high. Finish with a third piece of pastry and top with a mint leaf. Smear coffee cream on the plate and i decorate my plate with a few drops of caramelize syrup from the cooked apples.

I am submitting this to  Aspiring Bakers #23: Desserts on a plate (September 2012) hosted by Swee San of The Sweet Spot.

And 

I am submitting to the blog hop event, Cook Like a Star organised by Zoe of Bake for Happy Kids together with Anuja of Simple Baking and Baby Sumo of Eat Your Heart Out.