Wrapped Apples

Introduce

Chef :

Shanda

Wrapped Apples

This is a literal "apple pie"! I recommend starting your caramel sauce first, because it can be cooling while you peel and prep your apples and puff pastry.

Ingredient

Fleur de Sel or good quality sea salt

Cooking instructions

* Step 1

To make Salted Caramel Sauce: in a medium saucepan, combine sugar, water, and corn syrup, bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, for about 6-12 min (be careful, because caramel will darken rapidly at this stage).

* Step 2

Remove saucepan from heat, carefully whisk in the heavy cream, butter, and salt. Let caramel cool to room temperature. Salted caramel can be refrigerated for up to 2 weeks.

* Step 3

Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.

* Step 4

Peel apples and scoop out core with a melon baller. Leave the bottom intact.

* Step 5

Roll apples in cinnamon sugar until evenly coated.

* Step 6

Cut puff pastry sheets length wise into 2cm wide strips. Use a knife or leaf cutter to cut out leaf shapes from one strip.

* Step 7

Wrap puff pastry strips (2 per apple should be good) around apples, pressing lightly to seal the overlap. Press 2 leaf shapes at the top of the apple.