Start by rolling out your puff pastry and lining a baking sheet. Take note of the pan size in the directions, it’s a little smaller than a sheet pans most people use for cookies and baking so you might want to measure yours to make sure you’re using the right size.
Bake it in the oven and it will puff up all over. I would actually suggest using a fork to poke some holes in the pastry before baking to cut down on this a little. If not, I poked a few after and it naturally sunk back down flat.
Next, you’ll spread a cream-cheese-cheesy-cake-like mixture onto the pastry
and on top of that goes a layer of sliced apples that have been sauteed with sugar and spices.
Use the second layer of pastry to cover that all up and seal the edges.
The top gets brushed with a little milk and sprinkled with cinnamon-sugar. The addition of coarse sugar is awesome here.
You can see how nice and thick those big granules of sugar are. They add an amazing sweet crunch to the finished pastry.
Once it’s baked up for a final time, it will be beautiful and golden.
Slice it up any way you like.
You can get 12 large size pastry triangles, or 24 smaller ones.
The outside is flaky and buttery, and the inside is sweet and creamy, with those sweet bites of cinnamon apples.
It’s the perfect fall goodie!
