Honey Apple Puffs by Barbara

I'm going to make these again this weekend.  They were one of my experiments that turned out very well.  Had five early season apples that were getting too old to eat raw, i.e., they were a little spongy. I knew I wanted to make a compote for inside the pockets of puff pastry.  I chose to cook the apples down with a little honey and Calvados, which is a French liqueur made from apples. The compote is yummy on its own. When baked in the puff pastry, the pockets of honey apple make a very delicious pastry.

     

     ---Barbara

Honey Apple Puffs

Makes 8

5 apples, peeled, cored, cut into thick slices

1/3 cup honey

Salt

3 T.  Calvados, a French apple liqueur

1 sheet Pepperidge Farm puff pastry

Honey for drizzling

Cook down the apples into a compote.  In a small heavy saucepan, place the apples with a pinch of salt, 1/3 cup honey and 3T. Calvados. Stir to coat. Turn on the heat, bring to a full boil, stir, then turn down to a low boil and cook without stirring for 15 minutes. The mixture will foam and should be boiling the whole time. 

This cooks off the alcohol, and intensifies the apple flavor, and reduces the amount of moisture in the apples. The apples will still have some texture. You do not want mush, or applesauce, but a compote.  

Set aside, cool completely, or refrigerate until needed. 

Defrost the puff pastry. This can be done overnight in the fridge or on the countertop for an hour. 

Preheat the oven to 400 degrees. Line baking sheet with parchment paper. 

On a lightly floured surface, roll out the puff pastry into a large square, approximately 14x14”. 

Cut into quarters. Then cut into triangles. There will be eight. 

Place a big dollop of compote in the center of each triangle. 

Get creative and fold them into pockets by folding up the corners and overlapping. Pinch if necessary to keep the compote inside the dough. 

Place on parchment paper lined baking sheet and freeze for at least 1/2 hour (or overnight).  I baked four one day, and then froze the other four for use another time.  

Bake for 30-35 minutes until very brown.  If baking frozen ones, then bake an additional 5 to 8 minutes.

Pull out and drizzle with honey. 

This was the first batch.  I used compote juices on top...which burnt before the pastry was completely cooked.  So, with the second batch I drizzled with honey instead.  A better solution.  

Serve warm, but also very good at room temperature.  If you serve them hot out of the oven, then place in a bowl with a spoon.    

Yum!

B