Ingredients
- 1 frozen puff pastry sheet
- 2-3 small to medium size apples peeled (granny smith or honeycrisp work well)
- 4 tbsp sugar
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch salt, cinnamon and nutmeg
- 2 tbsp butter cut into small cubes
- 1/3 cup apricot jelly or jam
- 2 tsp amber rum
- Vanilla ice cream for serving
Method
- Allow the puff pastry to thaw as per the directions on the package
- When the pastry is thawed, slice the peeled apples into 1/4-inch-thick slices. Add them to a medium bowl.
- Add the sugar, lemon juice, vanilla salt, cinnamon, and nutmeg to the apples and gently stir to coat the apple slices and set aside.
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
- Unroll and lay the puff pastry sheet on the parchment paper. Using a sharp knife, score the pastry around the edges about 1/4 inch in from the edge. Do not cut all the way through the pastry; try to only cut about ½ way through.
- Using a fork, poke the inside square of the puff pastry all around.
- Arrange the apple slices in the center square of the puff pastry, leaving the juices in the bowl. Arrange the apple slices in a pretty pattern. Make sure the apple slices are not stacked on top of each other, or they will not bake properly; less is more with this dessert.
- Dot the cubes of butter over the top of the apples.
- Bake in the preheated oven for 30 - 35 minutes, or until the pastry is a dark golden brown and the apples are tender.
- Cut into pieces and serve warm or at room temperature with a scoop of ice cream!
Nutrition
Serving: 1gCalories: 239kcalCarbohydrates: 29gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 7mgSodium: 92mgPotassium: 71mgFiber: 1gSugar: 14gVitamin A: 118IUVitamin C: 4mgCalcium: 8mgIron: 1mg
Video
Notes
See the post for more information, photos and tips.