Tuesday, October 28, 2014
Easy Apple Pastry Puff
I could eat stuff made with apples every day. I really could.
Every year we go to the same apple orchard to pick. I'm very loyal to my local farmers. I've been picking blueberries at Macombers Farm in Rhode Island for over 20 years and I can proudly say the same thing about Sunset Orchards in Scituate, RI too. It's the only place I go to get my apples.
It's a yearly tradition that we have. My friends and I go pick, they have a coffee, I get some cider, we pick a whole buncha apples and then I make apple treats. The kids would all go with us up until a few years ago when it became uncool to be seen with your parents. The kids are now 17, 18 and 19 so they want no part of apple picking anymore. They'll come back one day. I keep telling them this. I'll be patient.
There is nothing like a fresh picked apple. Unless you've had one you wouldn't even know what you were missing. They are so crisp and so fresh. I love baking with them because I don't have to add much sugar. The sweetness of the apples really shine through.
So I made some apple treats over the last month and I'm now down to the last few apples. I just threw this recipe together to make something sweet for the Sunday football games. It was super easy to make. I always have a package of puff pastry in my freezer to whip up goodies. I also make a Ham & Cheese in Puff Pastry savory appetizers that also takes just minutes to make. Puff Pastry to the rescue!
Apple Puff Pastry
recipe from Lisa@ The Cutting Edge of Ordinary
1 sheet puff pastry, thawed
4 medium apples, peeled and cored and sliced thin
4 tablespoons of butter
1/3 cup lightly packed brown sugar (less if your apples are really sweet)
1/2 teaspoon cinnamon
1 egg, beaten (for egg wash)
Coarse sugar for sprinkling
In a skillet melt the butter and toss in the apples. Cook for about 5 minutes, just until they become a little soft. Add in the brown sugar and cinnamon and cook for another 5 minutes until the apples get all gooey and caramelized. You don't want them to be mush so don't over cook! Take off the heat to cool a bit.
Preheat the oven to 400. Line a baking sheet with parchment. Place 1 sheet of the puff pastry on the baking sheet and roll it out just a little. You can do it right in the pan or on the parchment on your counter. You're not going to double it in size of anything, just make it a wee bit bigger. Make sure to do this on a piece of parchment or you will have a heck of a time moving it!
Place the apples to the left hand side of the puff pastry leaving a half inch of space from the edge. Fold over the pastry and use a fork to "pinch" the edges together all the way around the pastry. Brush the top with the egg wash and cut some slits in the top to vent it. Sprinkle with sugar and bake for 15 - 18 minutes or until golden brown.