These Golden Apple Pâtisseries are the perfect dessert for a fall soirée.
Golden Apple Pâtisseries
- 3 tablespoons salted butter
- 3 cups peeled, cored, and sliced Golden Delicious apples
- 3 tablespoons granulated sugar
- 1½ (17.3-ounce) boxes frozen puff pastry (3 sheets), slightly thawed*
- 1 large egg
- 1 tablespoon water
- ¼ cup apple jelly, melted
- ⅓ cup confectioners’ sugar
- Preheat oven to 400°.
- Line a rimmed baking sheet with parchment paper.
- In a large sauté pan, melt butter over medium-high heat. Add apple slices and granulated sugar, and cook, covered, until apples are tender and slightly caramelized, stirring frequently. (Reduce heat if apples begin to burn.) Let apples cool.
- Unfold puff pastry sheets on a lightly floured surface. Using a 2¾-inch square cutter, cut 24 squares from puff pastry sheets.
- Place 8 puff pastry squares on prepared baking sheet.
- Using a 1¾-inch square cutter, cut centers from remaining 16 (2¾-inch) squares, discarding cutouts, to create frames.
- Stack 2 frames on top of each whole square on baking sheet, alternating at 45° angles. Bend back corners of topmost squares. Fill each pastry with cooked apples. (You will not use all of apples here.)
- In a small bowl, combine egg and water, whisking to blend. Brush over tops of pastries (not apples).
- Bake until golden brown, 12 to 15 minutes. Transfer pastries to a wire rack, and let cool completely.
- Because apple filling will shrink during baking, add more cooked apples to fill puff pastries. Brush apple filling with melted jelly.
- Sift confectioners’ sugar over puff pastries before serving.
- Serve immediately.
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