| 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
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