Thursday, December 19, 2013

Warm Apple-Almond Pastry

This is a dish I used as a Pampered Chef Consultant, and made me fall in love with frozen puff pastry. It makes you look like a gourmet chef when you use it right. You start out with these pale rectangles of pastry dough, which are rather unimpressive. But bake it and it puffs up into this thick golden flaky dessert that make me feels comfy cozy.

photo: bakingladyp
 I wish I had a picture of the one I made today. 
It was so beautiful that I didn't want to cut into it. 
Warm Apple-Almond Pastry
1 c sliced almonds/pecans, divided
1/2 c granulated sugar
1/4 c all-purpose flour
1 whole egg
1 egg yolk
1/2 tsp almond extract
1 pk (17.3 oz) frozen puff pastry, thawed
1 egg white
water
2 red baking apples such as Jonathan
1/4 c. apricot jam (I use orange marmalade)
Optional ingredients:
powered sugar, vanilla ice cream or whipped topping

Pre-heat oven to 400 degrees F. Grate or chop 3/4 cup of the almonds. In a bowl combine almonds, granulated sugar, flour, whole egg, egg yolk and almond extract; mix well and set aside. Unfold one pastry sheet onto lightly floured stone (cookie sheet). Roll to a 10 1/2 inch square. Prick with a fork. Spread almond mixture evenly over pastry to within 1 inch of edge. Cut apples lengthwise in half. Remove stems and seeds. Slice apple halves crosswise into 1/4 inch-thick slices (I use my V-slicer for this).  Arrange slices in an overlapping pattern over the filling.

Cut remaining pastry dough into nine 1 inch-wide strips. Moisten outer edges of the dough on the stone with water. Arrange five strips diagonally over apples and pressing edges to seal; trim off any extra dough.


Arrange and press remaining four strips of dough around edge of pastry, forming an even border.
To the egg white add a bit of water, mix. With a pastry brush, brush the egg wash on the pastry dough.

Bake 30-35 minutes or until pastry is puffed and golden brown. Cool at least 10 minutes. Spread warm jam over apples and pastry. Toast remaining almonds in a saute pan until golden brown. Coarsely chop and sprinkle over pastry. Cut pastry into squares served warm topped with powdered sugar, ice cream or whipped topping as desired.

Yield: 12 servings