Brioche and Puff

Apple Streusel Pie Brioches


12 #9481 Brioche Dough pucks

Apple Filling:

4 Green apples, peeled, cored, quartered and sliced ¼” thick

4 tablespoons butter

2 tablespoons sugar

1 tablespoon cinnamon

Walnut Streusel:

4 tablespoons butter, cold and cut into small pieces

4 tablespoons light brown sugar, firmly packed

4 tablespoons flour

½ cup chopped walnuts

Egg wash

Turbinado or sanding sugar – for sprinkling


Remove frozen dough from freezer, pan up and thaw (under refrigeration or at room temp, covered). Once thawed, either cut in half for small tarts and reshape into rounds, or leave full size for large tarts. Flatten dough into ¼ inch thick disks and approximately 4” (for small) or 6” (for large) diameters.

Proof for 30 minutes in proof box or 60 minutes at room temperature. Do not over proof.

Make Apple filling: In large sauté pan, melt butter until foaming. Add sliced apples, sugar and cinnamon, mixing well. Sauté until apple are soft. Set aside to cool.

Make Walnut Streusel: Add all ingredients to food processor and pulse to a fine crumb mixture.

Using fingertips, dock the center of the disk, leaving a border for the crust, to create a “well” for the fruit. Spoon 1 tablespoon of cranberry apples in the center for the small tarts, or 2 tablespoons for the large.

Top with a sprinkle of Walnut Streusel.

Brush the crust edges with egg wash and sprinkle with Turbinado sugar.

Bake in pre-heat convection oven @ 325° for 15-18 minutes until light golden brown. Do not over bake.

Remove from oven and once cool, dust with confectioner’s sugar.

Makes: 12 large tarts or 24 small tarts 

Bon appétit from Vie de France!