Caramelized Apples Flambéd with Cognac,
In a Puff Pastry Shell with Crème Fraîche
Pepperidge Farm even tells us which side of the pastry is up. haha
Bake the Puff Pastry shells at 400 degrees for about 25 minutes.
Use a fork to remove the T O P.
Melt butter and brown sugar, cook the apples until soft.
Add a pinch of salt.
Add a pinch of salt.
This is also a great dessert for those of us who like to light our food on fire.
Add Cognac (or Calvados) to the pan to flambé.
For tips on flambéing, go here.
Ladle the warm apples and sauce into the shell and finish with a dollop of crème fraîche.
Six Ingredients, Fancy Dessert:
- apples
- brown sugar
- butter
- puff pastry shells
- cognac or calvados
- crème fraîche
20 comments • Filed in: Tasty
Nice to see the good stuff used in this dessert. Have I told you you’re pure evil? That’s a sexy dessert!
Hi Peter – if you’re going have Cognac around the house, best to have the kind you can sip while you are cooking with it, no?
It is kinda sultry…maybe it’s the lighting?
This is worthy of an applause!! Can you hear me?
Exceptionally……….yummy, great to meet you here and will be coming back for more apple pie
Hi Marie – I hear you, you are funny! Thanks…
Hi Sapna – Welcome! Hope to see you back soon!
Very elegant, Lori Lynn.
I am an advanced baker, but sometimes there just isn’t the time to fuss with every single thing from scratch. I don’t think PF products are terrible.
This looks elegant and rich, Lori. Love the idea of layering apple on apple w/ the Calvados.
I LOVE IT! I just “discovered” puff pastries last week & am looking for more excuses to buy them. Your posts are always so pretty. Thank you for sharing.
xoxox Amy
Hee Hee, I like to light my food on fire (for effect, you know!)
It looks beautiful! ANything drizzled with a caramelized sort of sugar is good for me!
pepperidge does make a lovey puff pastry. ho hilarious it’s marked, though!! i want to sit in that little cup.
A gorgeous dessert Lori Lynn! The colour of those care,elized apples…divine!
ronell
This just blows me away – so pretty, and something you don’t have to toil 3 days to make to be impressive.
Hi Simona – Grazie
Hi Susan – yes, thanks, I see, I think even if you are a baker, puff pastry is probably one of those items you still can buy. It would be way too much work to make from scratch every time. Cute comment on the PF.
Hi Amy – you can buy the pastry sheets, but these shells are really cute too. I was also thinking of a summer dish, like a green salad and the pastry shell filled with shrimp salad and avocado…hmmm, you got me thinkin’
HahaRecipegirl – are you my sister? Cognac, Calvados, or Grand Marnier??
Pinknest -we have to appreciate that PF had a reason to print T O P or “this side up” I bet the first test market did not do that…disastrous results, haha.
Hi Ronell – thank you, I love that rich color too.
Yes Giz – I know, and I can’t be a Daring Baker, no beautiful Opera Cake for me. Fast desserts only as I am a “savory gal.” I appreciate Psychgrad’s and your commitment to the cake decorating. Love to read all about it.
YUM. This is exactly what I need. That looks amazing!
We had quite a lavish lunch and I thought I could only eat again tomorrow…and then I look at this dessert and my tummy makes funny noises…..Yum, it looks so delicious!
Emiline – I hope you make it, let me know!
HI Nina- you are so kind.
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Wow – I am a dessert lover and I can hardly wait to make this!
Your pictures are beautiful!
This literally makes me drooooooooooool! UGH i love apple anything and that puff pastry looks to die for!! Im def making that asap!