Ingredients
- 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
Preparation:
- Preheat oven to 200°C 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.