Ingredients:

• 1 package (2 sheets) frozen puff pastry, thawed
• 4 Granny Smith apples, peeled, cored and halved
• 1/2 pound (250 g) almond paste
• 2 tbsp sugar
• 1 tsp cinnamon
• 1 egg yolk beaten with 1 tsp water
• Powdered sugar for garnish

Crème Anglaise

• 2 egg yolks
• 1/4 cup (60 g) sugar
• 1 cup (250 ml) milk
• 1 vanilla pod, split lengthwise

Homemade Puff Pastry (Optional)

• 2 cups (465 g) all-purpose flour
• 1 tsp salt
• 1/2 pound (250 g) unsalted butter, cold
• 1/3 cup (90 ml) cold water

Instructions:

1. Preheat oven to 390°F (200°C).
2. Roll out one sheet of puff pastry and place on a parchment-lined baking sheet.
3. Spread almond paste evenly over the pastry, leaving a border.
4. Arrange halved apples on top and sprinkle with sugar and cinnamon.
5. Brush edges with egg wash, place second sheet on top, press and seal edges firmly.
6. Brush top with egg wash and cut a few slits for steam.
7. Bake 20-25 minutes until golden brown.
8. Cool on wire rack, dust with powdered sugar and serve with Crème Anglaise.

Crème Anglaise

1. Cream egg yolks with sugar.
2. Bring milk and vanilla to a boil, slowly whisk into yolks.
3. Return to low heat and stir until thickened (coats back of spoon).
4. Remove from heat, strain, cool and refrigerate.

Homemade Puff Pastry (Optional)

1. Combine flour, salt and butter. Gradually add water until dough forms.
2. Roll into rectangle, fold into thirds, chill. Repeat folding process 2-3 times with chilling between turns.
3. Use in place of store-bought puff pastry if desired.

Nutrition Facts:

Additional nutrition information is currently not available.

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