Flaky puff pastry filled with an irresistible caramel, apple walnut mixture and drizzled with a slightly sweet crema.
6 tablespoons butter
2 large green apples, peeled, seeded and quartered
1/4 cup honey
1/4 cup brown sugar
1/4 cup brandy
1 teaspoon cinnamon
1 tablespoon lemon juice
1/2 cup California walnuts, coarsely chopped
1 sheet frozen, thawed puff pastry
1/3 cup Mexican crema
1 tablespoon honey
1 teaspoon finely grated lemon zest
Preheat oven to 400°F and line a baking sheet with parchment paper.
Unfold pastry and cut into 6 equal pieces. Place on baking sheet and bake for 20 minutes or until puffed and golden brown.
While pastry is baking, slice apples 1/8-inch thick starting at the shorter end to make small slices. Melt butter in a large skillet over medium heat. Add apples and cook for 5 minutes. Add honey, brown sugar, brandy, cinnamon and lemon juice. Cook and stir for 10 minutes more or until apples are soft and sauce is thick and caramel-like (it will thicken more as it cools). Stir in walnuts.
Mix Mexican crema with honey and lemon zest.
Spoon apple mixture between puff pastry layers and crema. Drizzle with crema.
Vanilla Walnut Whipped Cream replaces cream in this fluffy Tiramisu recipe.
Add a small drizzle of honey if you prefer a sweeter taste. For a more grown up stack, sprinkle each layer with a teaspoon of minced jalapeno pepper.
