Sara and Greg Zanitsch’s popular Elizabeth restuarant, The Fig Tree, has been a culinary staple in Charlotte for a decade. Each of those years, right around this time, guests swoon over their Apple Beggar’s Purse; a sweet, flaky, buttery prologue to an assuredly delicious meal. Kindly, for this issue, Chef Greg has shared his treasured recipe with you. Enjoy!
INGREDIENTS:
1/2 yellow onion, diced
2 green apples, diced
1/4 cup walnuts, chopped, toasted
1 tbsp butter
6 sprigs thyme
1 sheet puff pastry
1 egg
1 oz milk
METHOD:
Sauté onion and apples in butter for 5 minutes or until apples are tender. Add walnuts and thyme. Season and salt and pepper. Allow to cool.
Divide puff pastry into six equal portions. Scoop 1/4 cup apple mix into center of puff pastry. Pull up side of puff pastry making a little pouch and seal at the top.
Brush with egg wash and bake for 10 minutes at 400, or until golden brown.
At the restaurant, Chef Greg Zanitsch serves over thyme beurre blanc.
For more info: www.charlottefigtree.com
