This delicious apple pastry is perfect for a fall afternoon tea. Made with fresh apples and served with warm caramel sauce, it’s a perfect pastry to serve with a bold, black tea like Harney & Sons Paris tea. I made this pastry to enjoy during my all-day reading of Sue Grafton’s new book, Y is for Yesterday, and it was the perfect addition to my day.
- 3/4 Cup Sugar
- 8 Tsp Water
- 3/4 Cup Heavy Cream
In a medium, heavy-bottomed saucepan, mix sugar and water until combined. Place over low heat until sugar dissolves, about 5 minutes. Do not stir. Once sugar is dissolved, increase the heat to medium and boil uncovered until the sugar turns a warm golden color, 5-7 minutes. (About 350 degrees on a candy thermometer) Gently swirl the pan to stir the mixture.
Watch very carefully, it will go from golden brown to burnt in a moment. Once golden brown, remove from heat and stand back to avoid splattering. Slowly add cream. The cream will bubble and the caramel will solidify. Don’t worry, this is normal.
Return to heat and simmer over low until the solid mixture dissolves and the sauce becomes smooth. Remove from heat and allow to cool at room temperature for about 4 hours. The sauce will thicken as it cools.
Can be served cool or slightly warm it back up over low heat before drizzling over pastry.
Note: This sauce is also great over ice cream, cakes and pies, donuts, and mixed into hot chocolate.
- 3 Granny Smith Apples (peeled, cored, cut into 1-inch pieces)
- 3 Golden Delicious Apples (peeled, cored, cut into 1-inch pieces)
- 1/4 cup Water
- 3 Tbsp Sugar
- 3/4 Tsp Lemon Juice
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- Puff Pastry Sheet (thawed at room temperature for 30 minutes)
Place the apples in a medium saucepan, add water, sugar, lemon juice, cinnamon, and nutmeg. Stir to combine. Bring to a boil over medium-high heat, stirring occasionally until sugar dissolves. Cover and reduce heat to medium-low. Simmer until apples are tender, about 10-12 minutes, stirring frequently. Remove from heat and gently mash apples with a fork until they are the consistency of chunky applesauce. Cool.
Preheat oven to 400 degrees. Unfold puff pastry sheet and roll out. Line a rimmed baking sheet with parchment paper. Select two cookie cutters, one 2 1/4″-3″ and the other 1″. I used a larger square and a small heart. Cut 8 shapes using the larger cutter. Using the smaller cutter, cut out the center of 4 of the larger shapes. Stack the larger shape with the cutout on top of the shape without the cutout to make an opening for the apple filling. Press the edges together with a fork or your finger.
Fill the hole with approximately 1 TBSP for the apple filling. Bake until puffed and golden brown, approximately 10-12 minutes.
Drizzle with caramel sauce and serve warm.
Note: Remaining filling is great warm or cold spread on turkey, chicken, or pork. It’s also a wonderful addition to ice cream or by itself as fresh applesauce.