Comments icon Comments

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).


View Comments (0)