FRENCH APPLE GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
PUFF PASTRY APPLE TART
This Puff Pastry Apple Tart is a quick, four ingredient dessert that comes together in minutes. Apples are tossed in a cinnamon-sugar mixture and layered on top of a buttery puff pastry, then baked in the oven.
Provided by Heather
Categories Dessert
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
- In a bowl, combine brown sugar and cinnamon. Peel and core apples, then cut into thin slices. Toss apples in sugar mixture until evenly coated. Set aside.
- Unfold thawed puff pastry. Using a rolling pin, roll a few times each way to remove creases.
- Begin layering apple slices onto puff pastry, overlapping each other and leaving a 1" border around the edges. I was able to make three even rows with my apple slices, using large granny smith apples. (see photos)
- Place onto lined baking sheet and bake for 18-20 minutes, or until puff pastry is lightly browned around edges and apples pierce through easily with a toothpick.
- Cool on a cooling rack until ready to serve. Can be served warm or at room temperature. Optionally, top with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts : Calories 292 kcal, Carbohydrate 36 g, Protein 3 g, Fat 16 g, SaturatedFat 4 g, Sodium 105 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
APPLE TARTS
Steps:
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
APPLE CINNAMON SLAB PIE
This apple slab pie is easy and quick to make and you don't even have to struggle with making your own dough; a store-bought puff pastry will work just fine. You can use your favorite apples for this but there's nothing quite like a caramelized, slightly tart granny smith. I should say this though; if you're serving more than 4 people, you ought to double the recipe and make 2. That's easy since a package of puff pastry comes with two sheets!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 35m
Number Of Ingredients 8
Steps:
- In a large skillet, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occassionally until apples are soft and caramelized (5 min).
- Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches)
- Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
- Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
- Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.
GRANNY SMITH APPLES IN PUFF PASTRY
I love apples and puff pastry. This is for one serving but you can make a few, one is never enough! Sprinkle the outside of the pastry with more Xylitol, or white sugar if you prefer... it will add to add to the crunch!
Provided by Jo Zimny @EmilyJo
Categories Fruit Desserts
Number Of Ingredients 8
Steps:
- Peel and core your apple.
- Mix the brown sugar, cinnamon and nutmeg.
- Place the raisins inside the opening where you cored the apple.
- Place the brown sugar/spice mixture into the hole on top of the raisins.
- Roll out the puff pastry to fit around the apple. Sprinkle it with your xylitol.
- Wrap the pastry sheet over the apple bringing the 4 corners up and seal on the top.
- Bake at 400'F for 35-45 minutes.
- Garnish with your favourite topping, ice cream and a mint leaf if you like.
- Enjoy!
APPLE TURNOVERS
Delicious, yet so easy to make. Anyone can do these classic apple turnovers!
Provided by Maureen O'leary
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
- Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 80 g, Cholesterol 7.8 mg, Fat 25.9 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 183.9 mg, Sugar 49.8 g
PUFF PASTRY APPLE TURNOVERS
"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.
FOOLPROOF TARTE TATIN
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
Provided by Julia Moskin
Categories dinner, lunch, pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don't worry if the apples turn brown; they will be browned during the cooking anyway.)
- When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
- Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the "button." Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
- On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
- Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
- Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
- Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 78 milligrams, Sugar 31 grams, TransFat 0 grams
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