There has been a puff pastry that has been calling my name recently.
We just renovated our kitchen, so I was out of baking mode for a while. Now that we have an oven, I thought I would answer its call with a recipe I saw on Food Network during my “down time.”
This recipe is from The Pioneer Woman and it looked good to me. Since we are coming into prime apple picking time, I thought I’d share a recipe you can use after your visit to the apple orchard, your grocery store or even your back yard!
This is her recipe. It is simple and delicious. But, next time, I’ll make it more my style by adding some cajeta, cinnamon and toasted pepitas to the mix! Maybe even some piloncillo instead of the brown sugar.
1 whole sheet puffed pastry, cut in half
Butter, at room temperature
1 cup brown sugar
1/4 teaspoon salt
1/2 lemon, juiced
3 apples, peeled, cored, halved and sliced
1 jar of caramel sauce
1/4 cup pecans, chopped
Preheat the oven to 425 degrees F.
In a bowl, add the sliced apples, brown sugar, lemon juice and salt. Stir and let it sit for a few minutes.
Line a baking sheet with aluminum foil or parchment paper and spread the butter thinly over the surface. Place the puff pastry rectangles onto a baking sheet.
Arrange the apples slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
While the pastry is baking, lightly toast the chopped pecans in a small skillet under medium heat. Set aside.
When the pastry is done, remove from the pan immediately and place on a serving platter. Heat the caramel sauce in the microwave or on the stove. Drizzle the hot caramel sauce over the apple pastry and top with the pecans.
Serves 6 – 8
And now you have dessert! A cup of coffee is good too.