I recently read that apples found in markets in the U.S. are fourteen months old! (Food Renegade) Did you know that? I sure didn't. No wonder they don't taste like they used to when I was a child. I remember crisp, juicy, tart apples that squirted juice when you bit into them. Now the ones in the market are mealy and tasteless.
Well, it's apple season and I decided to go to where the apples are grown and gathered to find some freshly picked apples. So off we went, Jon and Ziggy and I, on a beautiful country drive to Apple Hill.
I chose some nice tart Granny Smiths and upon return, I scoured the internet looking for an apple worthy recipe for these beauties. I happened to have some Pepperidge Farm Puff Pastry sheets in the freezer so here is the recipe that I found and adapted.
The quality of the caramel sauce makes all the difference. I used this yummy stuff.
Apple Schmancies with Salted Caramel
- 1/2 tsp. ground cinnamon
- 2 tbsp. sugar
- 1 egg
- 1 tbsp. water
- 4 medium Granny Smith apples, peeled
- 1/2 cup caramel sauce
- pinch of sea salt
- chopped walnuts (optional)
- 1/2 of a 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 4 1" sticks of cinnamon
- Vanilla ice cream
Heat the oven to 400°F. Stir the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.
Coat the apples with the cinnamon mixture. Spoon some chopped walnuts and 2 tablespoons caramel sauce into each apple. Sprinkle with a tiny pinch of sea salt.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x9-inch rectangle. Cut into 9(1x10-inch) strips Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes from the last pastry strip.
Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Place a cinnamon stick "stem" at the top of each apple. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 30 minutes or until the pastries are golden brown. Serve the pastries with the ice cream.
Apples en croute! Just the perfect dessert for the first day of Fall.