puff pastry apple
puff pastry
4 granny smith apples
cinnamon
egg wash
apple
caramel
preheat oven to 400
Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact, coat the apples with the cinnamon sugar
On a lightly floured surface, unfold the pastry sheet. Cut into 9 strips, about an inch wide, cut leaf shapes. Starting at the bottom of an apple, wind 1 pastry strip up and around the outside, slightly overlapping the edges of the pastry. Repeat with a second pastry strip and secure at the top. Continue to cover the remaining apples. Top each apple with 2 pastry ‘leaves’. Brush the pastries with the egg wash. place on baking sheet and spoon in caramel sauce.
bake for 25' until golden brown, serve with ice or whip cream
