April 20, 2010

Caramel Apple Pastry

My sister in law pointed out that I had promised to post my recipe for Caramel Apple Pastry and never did! How flaky (pun intended) of me lol. Sorry to anyone waiting for this, and Medora, thanks for reminding me!

I love love  LOVE this dessert. There are so many ways you can adjust this concept to be as quick/easy or as complex as you want. There are 2 main componants of this dessert, obviously the APPLES, and the PASTRY.







First... the apples. You can slice them thinly and arrange them in a pretty design, or you can chop them finely in the food processor with almonds to a relish-like consistency. No matter how I disassemble the apples, I always use the following spices: a big amount of cinnamon, a medium amount of ginger, and a small amount of all-spice. I don't measure the exact amounts, but a good guess is, for 2 cups of apples, use 1 1/2 tsp Cin., 1/2 tsp ginger, and 1/4 tsp all spice.

Now, the pastry.  I suggest just buying the frozen puff pastry in the "dessert" section in the frozen food aisle at the grocery store if you don't know how to make your own (I don't... yet). I am not a puff pastry purist.

For the caramel, I like to use easy dolce de leche, you can find the recipe in this post.

Caramel Apple Pastry

















1 box frozen puff pastry
2 cups chopped or sliced apples (granny smith are the best)
1 1/2 tsp Cinnamon
1/2 tsp ginger
1/4 tsp all spice
1/2 cup dolce de leche

Honey spice glaze (optional)*

Pre-heat the oven to 325 F. Take the frozen pastry sheet and cut into smallish, rectangles about the same size of a napolean (or about 4x2 inches) you will need 3 rectangles per pastry. Put on a cookie sheet with parchment paper, and store in the fridge to thaw.

Core, peel, and prepare your apples however you like. I usually put them in a food processer with the spices and pulse until they are small chunks. If you slice them, toss with the spices.

Take out your puff pastry rectangles and arrange them in groups of three for each pastry. Place the apples on two out of the three rectangles, leaving one alone (for the top). Make sure to leave about 1/8 in of pastry along the edges. Spoon about 1 1/2 tsp. of dolce de leche on top of the apples.

Bake the pastries un-assembled for about 15-20 minutes, or until the top layer rectangles are completely puffed, and slightly brown.

After the pastries have cooled enough to handle, stack the two apple covered layers, then top with the plain layer. Drizzle with honey spice glaze, or a little powdered sugar or cinnamon. Enjoy!

* Honey Spice Glaze
Heat a sauce pot over medium high heat, add 3 tbsp. honey. Once the honey is melted and thin, add 2 tbsp. butter and swirl until the butter is melted and incorporated into the honey. Now add a dash of cinnamon, and allspice. Finally stir in a cap full of vanilla extract, swirl until everything is incorporated, and take off the heat immediately. Drizzle over your pastry and enjoy!

5 comments:

Liam O'Malley said...

Looks yummy. I've heard that phyllo/pastry dough is really super easy to make from scratch, but like you I have never tried it myself. It's one of those things on my list, though.

Amy and Jeff said...

Oh my gosh-this looks amazing!! I'm so following your blog! :)

Jessi B. said...

Liam, me too, I feel so lazy for having not tried it yet, but I have almost zero counter space in my kitchen so I may have to put it off until we move :(

Amy, Hi! I didn't know you had a cooking blog too! It looks great, yay for blogging buddies :)

Claquette said...

Hello I like your blog and it was to know if you would indeed like to make party of my members!
You to just man has to click the link thank you for making a tour!
http://lapluiefaitdesclaquettes.blogspot.com/

sory my English is very not good ^^

Storie said...

FEED ME