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
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Very elegant, Lori Lynn.
Hi Marie – I hear you, you are funny! Thanks…
Hi Sapna – Welcome! Hope to see you back soon!
Exceptionally……….yummy, great to meet you here and will be coming back for more apple pie