Here is another dessert I threw together from stocks “in-house.” I knew the puff pastry would cook in 15-20 minutes, so the filling couldn’t be something that would take long to cook… This is really simple to make, but bake it just before you sit down to dinner as it is best when served a few minutes after it emerges from the oven. The humidity in Manila tends to soften the puff pastry otherwise. First, take a whole sheet of puff pastry out of the freezer and let it thaw (only 15-20 minutes here in Manila compared to 40 minutes for U.S. instructions)… While it is thawing, I sliced three Granny Smith apples into really thin slices, threw them into a pan on a low fire, added some sugar, cinnamon, golden raisins, apple cinnamon syrup (bottled), a little cornstarch and a pat or two of butter. Stir and let some of the liquid evaporate and set aside.
Meanwhile, bring your oven up to 400 F. And on a cookie sheet with silpat mat if you have it, lay out the puff pastry sheet, pile the apple raisin filling in the middle, and bring the edges of the pasty up on the sides. Brush the pasty with an egg wash and sprinkle with white sugar. Stick this into the oven until the pastry puffs up and turns a nice golden color…
This “invention” or no-recipe concoction turned out really quite nice. Flaky pastry, a flavorful but not overwhelming filling with hints of cinnamon and little hits of golden raisins, and all of it seemingly lighter due to the thin slices of green apples.
Serve with freshly whipped cream or vanilla ice cream on the side… yum. For “in-house” stocks, this was pretty darn good!