These puffs are your new best friend; 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, one large apple sliced thinly, 1 tbsp. ginger-sugar (1/2 tbsp. sugar and 1/2 tbsp. ground ginger), powdered sugar (optional).
Makes six pastries.
1. Preheat the oven to 400* and line a 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 six 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 an apricot jam. Layover apples, then sprinkle generously with ginger sugar.
4. Bake for 25 minutes, until golden and puffed. Cool. Sprinkle with powdered sugar, if desired.