Last Saturday morning, I hosted a play group. I wanted to make something great, but semi easy. That is when I came up with these amazingly delicious, perfectly savory and sweet little pastries. The inspiration is really from a carmel apple my sister in law shared with us. Anyway, below is the recipe. You will want to make extras because it is IMPOSSIBLE to eat only one.
Ingredients:
Puff Pastry (thawed according to directions)
1/2 package of Caramels (unwrapped)
1/4 cup Heavy Whipping Cream
Corse Sea Salt
8 medium Golden Delicious Apples
Heavy Whipping Cream to brush onto pastries
1/4 cup Sugar
1 Tbspn Cinnamon
1/4 cup White Chocolate Chips
1/2 Tbspn Butter
1 Tbspn Heavy Whipping Cream
Center rack in oven. Preheat oven to 400 degrees.
Roll out one of the puff pastry sheets to a 16"x12" rectangle. Starting at the longer end, roll the dough. using dental floss or a sharp knife, cut the dough into 2" logs. Using your palm, push the dough into small discs. Roll the discs into 4"-5" diameter circles. If the dough is too springy, put in the fridge and let it rest for 5-10 minutes. Place the discs on a parchment paper lined cookie sheet 2" apart. Repeat with the second puff pastry sheet. Put pastries into fridge and let the dough rest while you make the carmel sauce and prepare the apples.
In a small sauce pan, combine the unwrapped caramels and the whipping cream. Stir occasionally until melted.
While the sauce is melting, peel each apple. Cut the apples in half perpendicular to the core. Use an apple slicer to core and slice the apples.
Remove dough from fridge. Place about a tablespoon of the caramel sauce in the center of each disc. Sprinkle a few pieces of the sea salt in the middle (Go easy, less is more). Pick up each half apple and place on the caramel, pushing it into the caramel. Brush rim of dough with cream. In a small bowl, mix together the cinnamon and sugar, then generously sprinkle over the pastries.
Bake for 20 minutes or until pastry is golden and apples are soft.
Place white chocolate and butter in a small bowl. Microwave for 30 seconds, stirring every 10 seconds. Repeat if needed until melted. Add remaining tablespoon of cream. Add more cream if needed to get a runny consistency. Drizzle over warm pastries.
Puff Pastry (thawed according to directions)
1/2 package of Caramels (unwrapped)
1/4 cup Heavy Whipping Cream
Corse Sea Salt
8 medium Golden Delicious Apples
Heavy Whipping Cream to brush onto pastries
1/4 cup Sugar
1 Tbspn Cinnamon
1/4 cup White Chocolate Chips
1/2 Tbspn Butter
1 Tbspn Heavy Whipping Cream
Center rack in oven. Preheat oven to 400 degrees.
Roll out one of the puff pastry sheets to a 16"x12" rectangle. Starting at the longer end, roll the dough. using dental floss or a sharp knife, cut the dough into 2" logs. Using your palm, push the dough into small discs. Roll the discs into 4"-5" diameter circles. If the dough is too springy, put in the fridge and let it rest for 5-10 minutes. Place the discs on a parchment paper lined cookie sheet 2" apart. Repeat with the second puff pastry sheet. Put pastries into fridge and let the dough rest while you make the carmel sauce and prepare the apples.
In a small sauce pan, combine the unwrapped caramels and the whipping cream. Stir occasionally until melted.
While the sauce is melting, peel each apple. Cut the apples in half perpendicular to the core. Use an apple slicer to core and slice the apples.
Remove dough from fridge. Place about a tablespoon of the caramel sauce in the center of each disc. Sprinkle a few pieces of the sea salt in the middle (Go easy, less is more). Pick up each half apple and place on the caramel, pushing it into the caramel. Brush rim of dough with cream. In a small bowl, mix together the cinnamon and sugar, then generously sprinkle over the pastries.
Bake for 20 minutes or until pastry is golden and apples are soft.
Place white chocolate and butter in a small bowl. Microwave for 30 seconds, stirring every 10 seconds. Repeat if needed until melted. Add remaining tablespoon of cream. Add more cream if needed to get a runny consistency. Drizzle over warm pastries.
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