A caramel of butter and sugar in an ovenproof pan, tightly packed apple wedges on top and a covering of pastry; baked until the pastry is browned, and turned out onto a plate while the caramel is still hot.
Thaw the puff pastry in the fridge overnight, until pliable but still cold.
Refrigerator
💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.
To assemble
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Put the butter and sugar in an ovenproof pan and cook over medium heat until a deep brown caramel forms.
StoveCast-iron pan
4
Cut the apples into wedges and arrange them tightly, in circles, over the caramel.
KnifeCutting board
5
Lay the pastry over the apples and tuck its edges in along the side of the pan.
6
Bake 30 minutes, until the pastry is puffed and browned.
⚙ BakingOvenCast-iron pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Let cool 10 minutes, set a serving plate over the pan and invert in one quick motion.
Plate
💡Invert while the caramel is still hot and runny: cooled caramel glues the apples to the pan.
791calories
3 gprotein
97 gcarbs
43 gfat
● protein 2%● carbs 49%● fat 49%
Per serving (408 g), of 4 servings
For the Wrapping Dough · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Plate· Also works: Serving platter (None)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Lemon juice · Cinnamon · Serving (with ice cream) · Water for the caramel · Coconut oil instead of butter · A pinch of salt · Coring the halves (with what) (with a teaspoon) · Cooking the apples in the caramel on the stovetop (minutes) (15) · Pan diameter (cm) (24) · Rolling out the pastry (how) ( into a 4 mm thick round)
