Puff pastry toast with octopus and apple

Puff pastry toast with octopus and apple


- Cooked octopus tentacles (150 g)
- 1 sheet fresh puff pastry
- 1 Golden apple
- Olive oil
- Brown sugar
- Sweet paprika



Preheat the oven to around 190 °C. Spread the fresh puff pastry sheet over the counter and cut out 2 rectangles with a shaped cutter. Place them on the baking tray covered with baking paper. Add another sheet of baking paper on top, as well as a weight to hold it down. I added another baking tray on top. Doing this ensures the puff pastry rectangles are thin. Put the tray in the oven for 16 minutes.

After this time has elapsed, take the tray out of the oven and use a spatula to move the puff pastry rectangles to a rack for cooling.

While the puff pastry is baking, we can start with the next step. Wash, peel and core the apple. Cut it into segments that are neither too thick nor too thin. Put a pan over a medium heat and add a splash of smooth olive oil and a little brown sugar. When it's hot, add the apple segments and use a couple of spatulas to sauté them on both sides for a couple of minutes. Set aside in a bowl.

Next step. Put a pot of water over a medium heat and, when hot, add the sliced and cooked octopus, leaving it for 1 minute. Take it out, dry it and then set it aside.

Toast assembly. Place the toast on a plate, place the apple segments on top, slightly overlapping each other, and finish with a few slices of octopus. Sprinkle with a little sweet paprika and a pinch of brown sugar. Finally, drizzle a little extra virgin olive oil over the octopus and apple puff pastry toast.

It can be eaten warm or hot. To heat, simply put it in a preheated oven at 200 °C for a minute and a half.