New York Maple Apple Puffs
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“New York apples are available all year long, especially for baking. This dish is easy to set up, and can be baked off in batches, making them fresh and fragrant all during the day. It is important to understand the puff pastry baking process. You start with very high heat, which puffs the pastry very high, and then lower the heat. In this way the dough will bake through without burning, while allowing the a very flaky crust to form.”
2 each Rich's Puff Pastry 10" x 15"
12 each NY Mac Apples small
8 oz Pure NY Maple Syrup
2 oz Cinnamon
2 oz Cabot AA Butter
48 oz Vanilla Bean Ice Cream
Cut the puff pastry sheets into 6 squares each. Dampen the edges with water only, no egg wash.
Pare and core the apples, one for each piece of puff pastry, place in a large bowl. Add the maple syrup and the cinnamon, and toss well.
Place one apple on each piece of pastry, and fill the center core with the remaining maple syrup mixture.
Dot the top of each center with a piece of butter.
Bring opposite points of the pastry together at the top of the apple, it should cover the apple without being stretched. You may have to trim the apples a bit so they fit the puff pastry.
Pinch together all the seams so that it forms a tight seal around the apple. You may leave the pastry plain for baking, or you may wash with a little bit of water, and sprinkle with some sugar. Do not use egg wash at all, or it will burn.
Place on pans with parchment paper, leaving plenty of room between each apple pastry. Bake at 450° for 10 minutes, and reduce the heat to 325 or 300°. Continue to bake for an additional 30 minutes, a total of 40 minutes.
Cool the pastries, and serve immediately. Or you may reheat for service.
Serve with ice cream, or whipped cream, with fruit or berries for garnish.
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