This all-american recipe is just in time for the Fourth of July. It’s like hot apple pie on a summer afternoon — but more portable and delicious! I wasn’t really sure what to call this, so I settled for “apple pastry.” It’s not quite a turnover, not a croissant, maybe a danish? I don’t know — you decide for yourself. Whatever you want to call it, it’s delicious!
2 sheets of Puff Pastry
2 apples, peeled, cored and cut into cubes
1/2 cup packed brown sugar
3 Tbs. butter
1 tsp. cinnamon
Peel, core and cut apples into small cubes. I used Fuji apples, but I think it would also be good with Gala or Granny Smith apples. In a small saucepan, melt butter and add brown sugar. Mix brown sugar and butter for about a minute until fully combined and a little thickened. Next, add the chopped apples and stir for about two minutes so that all the apples are covered in the mixture. Transfer the apple mixture into a bowl and let sit for about 30 minutes to cool.
In the meantime, your puff pastry should be thawing — if you try to work with it while it is still frozen, it will tear and not fold over well. Once the pastry is thawed and the apples are cool, lay the puff pastry out on a floured surface. I’m not sure the best way to explain this in words, so hopefully it is clear in the pictures. Basically, you want to cut each pastry sheet in half — I used 2 pastry sheets, so I ended up with 4 pastries in the end. Then, you cuts slits on each side of the pastry about 1/4 inch apart. Next you fold over the left side, then the right, then the left, and so on. Get it?? It’s simple — kind of like braiding or weaving…but easier.
Your oven should be preheated to 350 degrees. Once all 4 pastries are prepared, move them onto a baking sheet and brush with a lightly beaten egg. Bake for 35-40 minutes, or until golden brown. Let cool for about 30 minutes.