• 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

Honey Lemon Crema

  • 1/3 cup Mexican crema/sour cream
  • 1 tablespoon honey
  • 1 teaspoon finely grated lemon zest


  1. Preheat oven to 200°C and line a baking sheet with parchment paper.
  2. Unfold pastry and cut into 6 equal pieces. Place on baking sheet and bake for 20 minutes or until puffed and golden brown.
  3. 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.
  4. Mix Mexican crema with honey and lemon zest.
  5. Spoon apple mixture between puff pastry layers and crema. Drizzle with crema.