As Promised, More Apple Ideas!

This apple-rific recipe is super easy and takes only minutes, minutes I say, to throw together and slide in the oven. They travel well and are an ideal treat to serve as a light dessert or snack with tea. The thinly sliced apples conceal a mixture of crystallized ginger, toasted pecans, brown sugar and spices. I chose to mix the varieties of apples I used not only for looks, but to get a nice contrast in flavors between the sweetness of a Jonathan and the tart Granny Smith. You can use all one kind of apple if its easiest, but I recommend mixing it up! you might also experiment with omitting some of the sugar and spices and instead use a sharp cheddar cheese as a nice surprise.

Apple-Puff Pastries

6-8 squares (5 inch) frozen puff pastry, thawed (or thaw one sheet puff pastry and cut into squares)

1/3 c. light brown sugar

1/2 cup pecans, toasted and chopped

1-2 Tbs crystallized ginger

cinnamon, nutmeg, allspice

butter, melted

6 or so apples: Jonathan, Granny Smith, Fuji, etc.

1. Heat oven to 350. Peel Granny Smiths and core; slice into 1/8 inch (very thin) slices. Leave the skins on some of the other apples for contrast. Core and slice thinly, set aside.

2. In a small bowl mix the brown sugar, chopped pecans, a few dashes of each spice, and the ginger. Place puff pastry squares on a parchment lined baking sheet. Brush each with melted butter and don't be shy. Sprinkle each square with 1-2 Tbsp. sugar mixture. Top with apple slices, starting at the back of the pastry and layering forward, alternating apple varieties.

3. Bake for 15- 20 minutes or until puff pastry is puffed and gold

en-brown on the edges. Cool completely if you wish to cut them in half before serving. They are good at room temperature but would also be great

hot out of the oven and topped with vanilla ice cream (or cinnamon!) or whipped cream.