Monday, November 9, 2009

Apple Month (November [ish])

Apple Pastry Cups with Caramel Sauce

Serves 6


1 sheet store-bought puff pastry (or 6 pre-made puff pastry shells)

Flour, for dusting

Nonstick cooking spray

2 golden delicious apples

2 Granny Smith apples

Juice of 1 lemon

1/4 cup plus 2 tablespoons unsalted butter, divided

Pinch salt

1/4 teaspoon cinnamon

1 tablespoon flour

1 cup brown sugar, divided

1/2 cup white sugar

1/2 cup heavy cream

Pinch fresh grated nutmeg

1 teaspoon vanilla extract

Whipped cream, for serving


1. Dust a surface lightly with flour. Roll out one sheet of puff pastry to 1/4 inch thickness. Cut sheet into 6 squares.

2. Spray ramekins or muffin tin with non-stick cooking spray, and form puff pastry squares into shells. Bake for half of the time specified on the package, and set aside to cool.

3. Slice apples to 1/4 inch thickness and toss with lemon juice. Heat the 2 tablespoons of butter in a medium skillet over medium-heat and sauté apples for about 3-4 minutes, until soft but not wilted. Toss with salt, cinnamon, flour and 1/2 cup brown sugar, and set aside to cool.

4. When cool, spoon apple filling into cups, and return to oven for the remainder of the puff pastry baking time.

5. For the caramel sauce, combine the white sugar, the remaining 1/2 cup of brown sugar, the heavy cream and the 1/4 cup of butter in a saucepan and bring to a boil. Cook over high heat until sauce thickens to the point where it will coat the back of a spoon. Remove from heat and stir in vanilla.

6. To serve, spoon whipped cream on top of the cups and drizzle with caramel sauce.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.