D.I.Y. Apple Mille-Feuille

Ingredients

• •1 package frozen puff pastry
• •¼ cup all-purpose flour
• •1 large egg
• •2 tablespoons sugar
• •1 spray nonstick vegetable oil spray
• •3 whole Pink Lady apples
• •2 tablespoons apple cider vinegar
• •2 teaspoons vanilla extract
• •1 pinch kosher salt
• •⅓ cup pure maple syrup
• •3 tablespoons bourbon
• •4 tablespoons unsalted butter
• •1 cup heavy cream

Cooking Instructions

1. 1.

   Preheat oven to 400°F. Roll out pastry on a lightly floured surface to flatten and smooth creases. Trim slightly to make clean, straight edges; cut into 16 squares or rectangles. Transfer to a parchment-lined rimmed baking sheet; brush with egg and sprinkle with sugar. Coat another sheet of parchment with nonstick spray and place, oil side down, on top of pastry; top with another rimmed baking sheet. Bake until pastry is deep golden brown and puffed, 20-25 minutes. Let cool.

   25 min

2. 2.

   Reduce oven temperature to 350°F. Toss apples, vinegar, vanilla, salt, 1/3 cup maple syrup, and 2 tablespoons bourbon in a shallow 3-quart baking dish; dot surface with butter. Cover tightly with foil and bake until apples soften and have released their juices, 30-35 minutes. Remove foil, baste apples with juices, and roast until apples are very tender and curled around the edges and a thin layer of juice covers the bottom of the dish, 20-25 minutes.

   60 min

3. 3.

   Just before serving, whisk cream and remaining 2 tablespoons sugar in a small bowl to medium peaks. Whisk in remaining 1 tablespoon bourbon.

   5 min

4. 4.

   Let guests assemble individual mille-feuille, topping pastry with apples, whipped cream, and a drizzle of maple syrup.

   5 min

5. 5.

   Apples can be baked 2 hours ahead. Let cool; store tightly wrapped at room temperature. Gently reheat before using.