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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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!
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
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.