PREPARATION

Light the charcoal in the Big Green Egg, with the convEGGtor, the Stainless Steel Grid and the Baking Stone, to a temperature of 220 °C. In the meantime, let the puff pasty to defrost. Set aside four butterscotch candies and finely grind the remainder in a food processor or in the chopper of the hand blender.

Dust the worktop with flour and place the puff pastry onto this. Beat the egg and cover the pieces of puff pastry with this. Peel the apples and remove cores. Cut off a piece from the top and bottom so they stand in a stable manner on the puff pastry. Halve the apples widthwise, so four thick rings remain. Place an apple ring on each piece of puff pastry with the widest side upward. In the middle of each ring (where the core was), place a whole butterscotch candy and sprinkle the apple ring with the finely chopped butterscotch candy.

Place the pieces of puff pastry with apple onto the Flat Baking Stone using a spatula. Close the lid of the EGG and bake for 15-20 minutes until golden brown. Scoop a ball of vanilla ice cream onto each one and serve immediately.