Apple-Cinnamon Bostock

Our version of the French classic honors the dish’s Normandy roots by adding Calvados and apple butter.

Serves
6
Time
1 hour 25 minutes

MAURA MCEVOY

By Kat Craddock

Updated on January 13, 2024

Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling.

Bostock can be completely assembled in advance. Raw and tightly wrapped, they keep well for up to 3 days in the fridge or for a month, in the freezer. Be sure to thaw the frozen bostock completely before baking.

Ingredients

For the frangipane:

1½ cups sliced almonds
¾ cup sugar
3 large eggs
12 Tbsp. unsalted butter, softened
¾ tsp. kosher salt
1½ tsp. vanilla extract
1 Tbsp. plus 1½ tsp. Calvados or spiced rum

For the toast:

Nonstick cooking spray
2 cups sliced almonds
9 (1-in.-thick) slices milk bread or other enriched white bread, lightly toasted
1⁄2 cup plus 1 Tbsp. cinnamon syrup, store-bought or homemade
1⁄2 cup plus 1 Tbsp. apple butter, store-bought or homemade
Powdered sugar, for serving

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Instructions

Step 1

Make the frangipane: In a food processor, pulse 1½ cups almonds and the sugar until finely ground. Add the eggs, butter, and salt, and process to a smooth paste. Drizzle in the vanilla and Calvados, pulsing to incorporate. Transfer to a bowl and refrigerate for at least 30 minutes or up to 24 hours.

Step 2

Make the toast: Position a rack in the center of the oven and preheat to 375°F. Line a large baking sheet with parchment and lightly oil the paper with nonstick spray. Place the remaining 2 cups almonds in a shallow dish.

Step 3

Brush both sides of the bread slices with cinnamon syrup. Spread 1 tablespoon apple butter, followed by ¼ cup frangipane, atop one side of each slice, and press that side into the dish of almonds. Transfer, almond-side-up, to the prepared baking sheet. Bake until the almonds are golden and the frangipane is slightly puffed and set but still soft, 18–20 minutes. Dust with powdered sugar and serve warm or at room temperature.

Make the frangipane: In a food processor, pulse 1½ cups almonds and the sugar until finely ground. Add the eggs, butter, and salt, and process to a smooth paste. Drizzle in the vanilla and Calvados, pulsing to incorporate. Transfer to a bowl and refrigerate for at least 30 minutes or up to 24 hours.
Make the toast: Position a rack in the center of the oven and preheat to 375°F. Line a large baking sheet with parchment and lightly oil the paper with nonstick spray. Place the remaining 2 cups almonds in a shallow dish.
Brush both sides of the bread slices with cinnamon syrup. Spread 1 tablespoon apple butter, followed by ¼ cup frangipane, atop one side of each slice, and press that side into the dish of almonds. Transfer, almond-side-up, to the prepared baking sheet. Bake until the almonds are golden and the frangipane is slightly puffed and set but still soft, 18–20 minutes. Dust with powdered sugar and serve warm or at room temperature.