Apple Puff Pastries

I adore apple desserts. If I were given the choice of super, beyond amazing, apple dessert or chocolate dessert made by Paula Deen…I would choose the apple one. know, I am not normal. Why would any sane woman prefer an apple dessert over a rich, gooey, chocolate dessert? Maybe it is because I consumed insane amounts of Nutella when I was little (see previous post). I came across the Pepperidge Farm Puff Pastry Sheets and thought I should buy them and experiment. My husband told me he would help me make something easy with them and it included apples. Here is what we made (well, what he made and I assisted. Well, actually, I photographed and kept checking the oven. There, the truth!).

Apple Pastries

*Remember to take out the pastry sheets from the freezer about 30-40 mins before to have them defrost. While defrosting, you could slice your apples and squeeze a little lemon or lime juice on them so they won’t turn brown.

Ingredients
3 medium apples
sugar
apricot jam
puff pastry sheets

Preheat the oven to 325. Peel and slice your apples thin and put them aside in a bowl.

If your sheets are not defrosted, squeeze some lemon or lime juice on them to keep them from browning. Once the sheets are ready, you can begin to assemble.Sprinkle a little flour on the sheet and roll it out a little.

Cut the sheet into six squares.

Spoon about a tablespoon of apricot jam in the center of each pastry square.

Spoon about another tablespoon of jam on top of the apple slices. Sprinkle about a teaspoon of sugar on top of the last layer of jam.

You could use any flavored jam that you have. We also had a jar of his mom’s homemade raspberry jam. We brought it back with us from Italy last month. It was also perfect with the apples. Chef decided to fold over the edges of the raspberry ones.

Here they were lined up ready to be baked.

I timed the oven for 20 minutes. We kept checking it every 5-7 minutes. The total baking time was about 35-40 minutes. I wanted them a little golden brown and for the apples to be tender.

This is how they looked when they were done. Delicious!

The jam gets nice and gooey. Don’t be afraid if some overflows and gets too brown. You can lift them out nicely with a spatula.

And you will thank Pepperidge Farms for making such a lovely product. If you have more time, you could attempt to make your own puff pastry. Chef told me we could make them also with crema pasticciera. That is something I will try this summer.