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Bakery

Throughout the month of September, Chicago pastry chefs Leigh Omilinsky (Nico Osteria) and Sandra Holl (Floriole) are joining forces to celebrate apple season with an Apple Confit Kouign-amann, a flaky croissant-like dough, caramelized and filled with sweet apple confit. Their spin on the traditional Breton specialty is a labor of love made 20-hour apples, which are thinly sliced apples layered with butter and sugar, slowly cooked for 10 hours and then chilled and compressed for an additional 10 hours, resulting in a perfectly cooked and caramelized apple filling. The Apple Confit Kouign-amann will be available at both Nico Osteria and Floriole throughout September, baked fresh daily ($4).

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