I grew up in "Apple Country" in the Midwest - our little town was sprawling with apple orchards. A trip out to the orchards in September for picking up locally grown apples was always a treat. There is something about the smell of the apple orchard that just says Fall. I swear they taste better when you've gone out to the orchard to get them yourself!
Everyone likes individual desserts - they are especially great for parties. You always know you have exactly enough! I love this recipe because you can make it ahead of time, then put it in the oven just before your guests arrive. The house will smell like apple pie and when it is time for dessert all you have to do is get out the ice cream and caramel sauce.
Did I mention how easy this recipe is? Frozen puff pastry saves the day again! This dessert requires no skill whatsoever and is quite impressive to serve. All you need to do is assemble the apples with the store bought puff pastry, sprinkle some cinnamon and sugar and you're all ready to go.
Bakers will tell you that there are some apples that are better for baking and some that are better for eating fresh. Baking apples tend to be tarter and hold up against cooking, while 'eating' apples are sweeter and might fall apart when cooked. For apple pies and crisps I would recommend using "baking apples', however for this recipe, I like to use any apple that I like to eat. The cooking time for this recipe is only 20 minutes, the apple will not get mushy and fall apart like it would in a pie that bakes for an hour. Some of my favorites to use are Gravenstein, Braeburn, Fuji and Pink Lady Apples.
a fall favorite, serves 4
1 sheet of frozen Puff Pastry, thawed
4 tablespoons of Sugar
4 teaspoons of Cinnamon
1 teaspoons of Nutmeg
1 teaspoons of ground Cloves
For Serving :
Vanilla Ice Cream
Cut the piece of puff pastry into 4 equal squares. Cut a hole in the center of each piece of pastry. Stretch the pastry over each apple, centering the hole on the stem of the apple.
In a small bowl, create an egg wash by mixing together an egg and a tablespoon of water. Brush the egg wash over the pastry. Mix together the sugar, cinnamon, nutmeg and cloves. Roll each pastry covered apple in the mixture, coating the pastry. Bake at 425 for 20 minutes. Serve warm with caramel sauce and vanilla ice cream.
This is a sheet of frozen puff pastry. It comes frozen and folded into thirds. Thaw for 20 minutes before unfolding so the dough doesn't crack and break.
Cut a dime size hole in the pastry with a knife.
Stretch the dough over each apple. Trim off the excess dough.
When it has finished baking, the dough will have puffed and be flaky and tender... and so, so good!
I highly recommend drizzling caramel sauce over the entire thing.