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This delicious dessert combines the flaky crispness of puff pastry with the tenderness of spiced apples, all topped with a rich caramel sauce and fluffy cinnamon cream. Perfect for special occasions or as an everyday treat, these apples wrapped in puff pastry add a touch of elegance and deliciousness to your table. Caramel sauce adds luxurious sweetness, while cinnamon cream provides a light, aromatic contrast. Each bite offers a harmonious blend of textures and flavors that will impress.
For the puff pastry-wrapped apples:
200 g (7.1 oz) puff pastry (about 1.5 cups)
4 medium apples, cored
20 g (0.7 oz) butter (about 1.5 tablespoons)
10 g cinnamon (about 1 tablespoon)
30 g brown sugar (about 2 tablespoons)
For the caramel sauce:
200 g sugar (about 1 cup)
100 ml water (about 1/3 cup + 1 tablespoon)
7 g (0.2 oz) salt (about 1/2 teaspoon)
500 ml heavy cream, divided (about 2 cups + 2 tablespoons)
20 ml lemon juice (about 1 tablespoon + 1 teaspoon)
For the cinnamon cream:
300 ml (11 fl oz) heavy cream (about 1 1/4 cups)
80 g (2.8 oz) icing sugar (about 1/2 cup)
Pinch cinnamon
Instructions
Prepare the apples:
Preheat your oven to 350°F (180°C).
Core 4 medium apples, removing the cores but leaving them whole.
Melt 20g butter in a small saucepan over medium heat. Add 30g brown sugar and 10g cinnamon, cook until the mixture bubbles, then let cool slightly.
Wrap apples in puff pastry:
Roll out 200g puff pastry on a floured work surface to 1/4 inch thick. Cut into 4 squares.
Place each apple in the center of a puff pastry square, pour a little butter-cinnamon mixture into the apple and wrap the dough around it, sealing the edges. Place on a baking sheet lined with parchment paper.
Cook the apples:
Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown and the apples are tender. Cover lightly with foil if necessary to prevent over-browning.
Make the caramel sauce:
In a medium saucepan, combine 200g sugar, 100ml water and 7g salt. Cook over medium heat until the sugar has dissolved.
Increase the heat to medium-high, cook until the mixture is amber, then remove from the heat and stir in 200ml heavy cream. Add 20ml lemon juice.
Make the cinnamon cream:
Whisk 300ml heavy cream with 80g icing sugar until fluffy. Add a pinch of cinnamon.
Topping:
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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