This is a literal “apple pie”! I recommend starting your caramel sauce first, because it can be cooling while you peel and prep your apples and puff pastry.
The recipe suggested Granny Smith apples, however, if tart is not your thing, you could try pretty much. any other kind
- 6 apples, peeled
- 2 sheets puff pastry
- Cinnamon sugar
- 1 large egg, beaten
- Salted Caramel Sauce Ingredients
- 1 cup sugar
- 1/4 cup water
- 2 tbsp light corn syrup
- 3/4 cup heavy cream
- 4 tbsp unsalted butter
- 1 1/2 tsp Fleur de Sel or good quality sea salt
To make Salted Caramel Sauce: in a medium saucepan, combine sugar, water, and corn syrup, bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, for about 6-12 min (be careful, because caramel will darken rapidly at this stage).
Remove saucepan from heat, carefully whisk in the heavy cream, butter, and salt. Let caramel cool to room temperature. Salted caramel can be refrigerated for up to 2 weeks.
Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
Peel apples and scoop out core with a melon baller. Leave the bottom intact.
Roll apples in cinnamon sugar until evenly coated.
Cut puff pastry sheets length wise into 2cm wide strips. Use a knife or leaf cutter to cut out leaf shapes from one strip.
Wrap puff pastry strips (2 per apple should be good) around apples, pressing lightly to seal the overlap. Press 2 leaf shapes at the top of the apple.
Fill the partially cored apples with caramel sauce.
Bake for 25 min or until puff pastry is golden brown.
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