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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This recipe is from Nathan Lyon's series, Lyon in the Kitchen . Love it. It's a great and quick dessert. I usually slice the puff pastry diagonally to make baking more even and serving easier. The original recipe calls for crème fraiche and lemon zest topping, but I have drizzled caramel sauce on top or added a scoop of ice cream. Ingredients:
1 sheet puff pastry, thawed according to instructions |
1 apple, cored and sliced thin |
1/4 cup butter, room temperature |
1/4 cup sugar |
1/2 cup ground almonds |
1 egg |
1/2 teaspoon cornstarch |
1 teaspoon cinnamon |
splash vanilla extract |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a medium sized bowl, while using a fork, mix together the ground almonds, sugar, butter, cornstarch, egg, cinnamon, and vanilla extract.
3. Place down the parchment paper on cookie sheet.
4. Slice puff pastry into 2-4 equal pieces.
5. Place puff pastry on parchment paper.
6. Spread the ground almond mixture evenly across the puff pastry.
7. Layer the sliced apples over the mixture.
8. Place in the oven and cook until puffed and golden brown, approximately 13-15 minutes.
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