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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This just blows me away – so pretty, and something you don’t have to toil 3 days to make to be impressive.
A gorgeous dessert Lori Lynn! The colour of those care,elized apples…divine!
ronell
pepperidge does make a lovey puff pastry. ho hilarious it’s marked, though!! i want to sit in that little cup.