Caramel Apple Puffy Pastry


This was a warm up to some fancy baking next week. Basically I want to make an apple pie croissant but wanted to test how my filling would hold up without wasting homemade croissant dough. So I used some puff pastry I had on hand.

Quick Apple Pastry

1 Sheet of Frozen Puff Pastry, Thawed
2 Apples, thinly sliced
Carmel Sauce (I happened to have some soft caramel that I bought at Hammond’s in Denver)

Cut the Puffed Pastry into 3rds (along fold) Cut each third in the center to create 6 rectangles. Place 3 onto a baking sheet, and arrange apple slices in the center, leaving about 1/4 inch on the outside.

Work some cinnamon into the soft caramel and spoon on top of apples. With top pastry sheet cut slices, or use a tiny fondant cutter to cut a shape. Moisten edges of bottom pastry with water and lay top piece on. Press down edges with a fork. Bake 20 minutes at 400 F.


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