Apples and puff pastry. What could be better? Anything made with puff pastry is high on my list. I love this recipe and make it often because it is one thing I can have while watching my sugar intake.
I have made this with both apples and pears and I love them both. For me it usually depends on what I have in the fruit bowl. I always keep puff pastry in the freezer so I can make this whenever I get that really big urge for a dessert.
I have also used different glazes. Most pastry recipes call for apricot jam as the glaze which adds a nice sheen to the finished product. Think outside the box. I used a pear apple butter on one I made with pears and some meyer lemon marmalade on another I made with apples. It changes the flavor ever so slightly.
Recipe:
2 medium gala apples
1 sheet puff pastry
2 Tbsp flour
2 Tbsp vanilla sugar
2 Tbsp butter
1/8 tsp cinnamon
1 tbsp apricot preserves
1 tbsp water
Preheat oven to 400 degrees.
Make sure the puff pastry is thawed. Remove it from the refrig and prepare the apples. Peel the apples, cut in half, and core.
Slice into very thin slices. Roll out the puff pastry. Dust flour on counter lay the pastry on it then put a little flour on the top of the pastry. Roll out slightly and make into an even square shape. Put the pastry on a piece of parchment paper on a sheet pan. Crimp the border.
Start laying the apple slices across the pastry slightly overlapping. You can make it as tight or loose as you want. Once all the apple slices have been placed dust with the sugar, cinnamon and then dot with butter.
(I keep a jar of vanilla sugar in my pantry for recipes like this but you can use plain sugar.)
Bake for 50 minutes or until the pastry is nicely browned.
Heat the jam with the water and use a pastry brush to brush all over the fruit and edges of the pastry dough.
Allow to cool. Cut into 4 peices.
Optional: a nice added touch would be to dust slightly with powdered sugar.
