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
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
YUM. This is exactly what I need. That looks amazing!
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.
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’