Preparation

• Melt the butter in a 10-inch skillet over medium heat. Add the apples and season lightly with salt. Cover and cook, stirring occasionally, until very tender and caramelized, 10 to 15 minutes. If there is any liquid remaining in the pan, remove the lid and allow it to evaporate.

  Purée the apples in a blender or food processor until very smooth. Taste the purée; it should be a little tart, but if it’s too tart, add a pinch of sugar. If it tastes a little flat, add another pinch of salt or a couple drops of fresh lemon juice, or both. Refrigerate until completely chilled, about 20 minutes.

  On a lightly floured work surface, roll out one sheet of the puff pastry into a 12×14-inch rectangle. Brush off any excess flour. Orient the dough so a 12-inch side is parallel to the edge of your work surface. Spread a thin, even layer of the apple purée over the bottom half of the dough. Fold the other half of the dough over the purée so that the dough measures 12×7 inches. Trim the edges. Transfer the dough to a baking sheet lined with parchment and refrigerate until firm, about 30 minutes. Meanwhile, roll out the other sheets of dough and repeat the process. (It may not be necessary to use all of the apple purée.)

  用鸡蛋轻轻刷一个冷藏的面团矩形。撒1/2茶匙。茴香，然后是1/2盎司。顶部均匀的奶酪。用盐轻轻调味。轻轻在表面上滚动销钉，将种子和奶酪压入面团中。当您重复剩余的面团，茴香和奶酪时冷却。

  一次与一个矩形一起工作，将泡芙糕点滑到切菜板上。使用比萨饼切割机，将面团纵向切成长长的薄条，宽约1/3英寸。一次与一条条一起工作，两端稍微扭动（如果面团太坚硬而无法使用，请给它几分钟以软化）。将曲折转移到3个无衬里的重型框架烤盘上，将它们间隔约1/4英寸，然后将每个条带的末端按在锅上，以帮助烘烤时保持形状。覆盖并冷藏直到牢固，大约15分钟。

  Position racks in the top, center, and bottom thirds of the oven and heat the oven to 425°F.

  将奶酪吸管放入烤箱中，然后将热量降低至375°F。烘烤20至23分钟的金色，在10分钟后交换了床单的位置。关掉烤箱，打开门，将吸管放在烤箱中，直到非常清脆，约1小时。使用长的金属刮刀，小心地从烤盘上释放吸管。转移到电线架冷却。

Make Ahead Tips

这些最好在同一天烘烤和食用，但是可以在烤盘上提前成型，并冷藏长达1天或冷冻长达1周。直接从冰箱烘烤。