These puffs are your new best friend, that is, for times when you want a French pastry but don't have time to run out or your energy is hanging by a thread. Puff pastry makes for a beautifully flaky and buttery crust- that bakes to a lovely golden brown in 25 minutes. (Make sure you always have a box in your freezer.) The apples are honey-crisp and sliced thin, laid on a smear of apricot jam then gently rained-over with ginger sugar.
There are not many other recipes that will get you to a French café bistro table by way of your mouth, than this recipe. And in four ingredients, at that.
"I keep ginger-sugar on hand because it is useful for many desserts!"
Notes: Puff pastry is Pepperridge Farm.
SIMPLE APPLE PUFFS WITH GINGER-SUGAR
Ingredients: 1 sheet puff pastry-thawed, 1/4 cup warmed apricot jam, 1 large apple-sliced thinly, 1 tbsp. ginger-sugar (1/2 tbsp. sugar and 1/2 tbsp. ground sugar), powdered sugar (optional).
Makes 6 pastries.
1. Preheat oven to 400* and line an baking sheet with parchment paper.
2. Using a rolling pin, roll out the puff pastry on a lightly floured surface into a rectangle. Cut into 6 rectangles. Score each rectangle with a knife in a 1/2 inch border, forming a smaller rectangle shape inside each one, but do not cut through.
3. Brush each rectangle inside the score-marks with apricot jam. Lay over apples, then sprinkle generously with ginger sugar.
4. Bake for 25 minutes, until golden and puffed. Cool. Sprinkle with powdered sugar, if desired.