Bake for 30 minutes or until the pastry is golden. Pour over the remaining caramel from the pan.Ĭut a circle of puff pastry and lay it over the apples, tucking in the sides. Line a round cake tin with baking paper and arrange the apples in the base in a nice pattern. Melt butter in a frying pan and sauté apples for 5 minutes on a medium heat.Īdd the brown and white sugar, vanilla and cinnamon then simmer for 10 minutes stirring occasionally. Peel and quarter the apples, cut out the cores. Note: Scroll to the recipe card for the ingredients, quantities and the full method. I like the butter puff pastry for a little extra decadence.
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