| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | St. louis p, Post1 | 6 | servings |
INGREDIENTS
| 1 | Piece Frozen puff pastry about 9" square | |
| And 1/8" thick; thawed in refrigerator | ||
| (half a 17 1/4 oz pkg frozen puff pastry) | ||
| 1 | c | Sour cream |
| 1/2 | c | Granulated sugar; plus |
| 2 | tb | Granulated sugar; divided |
| 1 3/4 | ts | Peeled minced fresh ginger; divide |
| 1 1/2 | ts | Grated lemon zest; divided |
| 1 1/2 | tb | Unsalted butter |
| 3 | Tart apples such as Granny Smiths; peeled, halved | |
| Lengthwise; cored, and cut in 3/8" | ||
| 1 | Thick slices; then halved crosswise | |
| 3/4 | ts | Ground cinnamon |
| Powdered sugar; for garnish | ||
| 1 | c | Purchased caramel sauce; heated until warm |
| 6 | Mint sprigs; for garnish |
INSTRUCTIONS
Preheat oven to 400 degrees. Cut pastry sheet into 6 equal rectangles. Place rectangles 1 inch apart on ungreased baking sheet. Bake on rack in lower third of oven 15 to 20 minutes, until puffed and golden. Remove; let cool for 10 minutes. Slice pastries horizontally into 2 layers. (Pastries can be baked 2 hours ahead. Leave uncovered at cool room temperature.) In small nonreactive bowl, whisk together sour cream, 1/4 cup sugar, 1 teaspoon ginger and 1 teaspoon lemon zest. (If not using immediately, cover and refrigerate up to 2 hours. Bring to room temperature 30 minutes before using.) Heat butter in large, heavy skillet over medium heat until hot. Add apple slices, remaining 1/4 cup plus 2 tablespoons sugar, remaining 3/4 teaspoon ginger, remaining 1/2 teaspoon lemon zest and cinnamon. Cook, stirring constantly, until apples are softened but not mushy, 3 to 4 minutes. Remove from heat; leave in skillet at cool room temperature up to 2 hours. When ready to serve, reheat apples, stirring, over medium heat. Spread about 2 1/2 tablespoons sour cream mixture on base of each pastry. Top with layer of warmed apple slices, then with pastry lids. Place on 6 individual dessert plates. Dust each with powdered sugar, then drizzle generously with warm caramel sauce. Garnish each with mint sprig. Yields 6 servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Betty Rosbottom Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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