Ingredients:
5 medium apples, peeled and chopped (5 cups)
3/4 c. apple cider or juice
1/4 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 frozen puff pastry sheet, thawed
1/4 c. fat-free caramel ice cream topping
1 egg
1 Tbsp. water
1 Tbsp. coarse sugar
Sweetening whipped cream and additional caramel ice cream topping, optional
Directions:
Preheat oven to 375 degrees. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool apple mixture completely.
Unfold puff pastry on a large sheet of parchment paper; roll into a 16x12 inch rectangle. Place a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 inch of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.
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