You know that Daryl’s been in the field lately and I’ve been trying to come up with new ideas on what to have in the house that’s easy to grab and is also good. So with the apples in the back yard, the idea of using them for at least one of the desserts makes sense to me. I looked through some of the recipes that I have and finally came across one that I liked. It was a recipe that’s fast and also easy. Below are the directions on how to make it. ** Advice, when you add the apples to the puff pastry, don’t add the extra brown sugar that’s left in the bowl. Even though it sounds like it might be a good idea – it spreads all over your pan while it’s cooking and your kitchen might end up like mine. A whole lot of smoke!
1 whole sheet puffed pastry, cut in half
Nonstick cooking spray
1 cup brown sugar
1/4 teaspoon salt
Juice of 1/2 a lemon (Because I didn’t have any lemons, I gave it a good shot of lemon juice instead)
2 whole apples, cored, halved and sliced thin, but not peeled
Store-bought caramel sauce, for serving
1/4 cup chopped pecans
Preheat the oven to 425 degrees F.
Place the puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans. I would also recommend a big scoop of vanilla ice cream!!
Now I had another problem. The puff pastry come with two sheets in a box and what should I do with the other one? Now this was easy to figure out. I have this recipe that I have used and they turned out really good. And once again it’s fast and easy.
8 ounces cream cheese, at room temperature
1/3 cup sugar
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Dash of lemon juice
1 sheet of frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, vanilla, salt, and lemon juice and mix until just combined. Don’t whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Refrigerate the filled pastries for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. I add powdered sugar to the tops of them or you can drizzle frosting over each one.