Still trying to think of some last-minute Thanksgiving dessert ideas? Or perhaps you're looking forward to Christmas (or whatever holiday you celebrate the shortest days of the year) Well this recipe is tasty and simple. It's a break from the usual, but at the same it feels so familiar. Much like adding lemon to Coke.
I love the combination of brown sugar and cinnamon, I could probably add it to anything and I'd be happy. With it being fall (almost winter) it's an appropriate seasoning and a bit cliche.
That's why I wanted to change it up a bit and add another fall flavor, sage. Apple and sage, works surprisingly well together. I imagine I'll be making some pork with sage and apple in the near future...
Another shout out to the PSU Farmer's Market. Next Saturday, stop by the Old World Apples tent and pick some of these 'Black Twigs' up, they're great to bake with.
Yes, Sage Simple Syrup, you're welcome 'mixologists'.
Sage Simple Syrup
- 1 cup Sugar
- 1 cup Water
- 3 Sage Sprigs
- Stirring constantly, bring all ingredients to a boil.
- Let cool and don't you stop being cool.
- Store in an airtight container for up to a month.
makes six servings
- 3 Apples
- 1 1/3 Sheets of Puff Pastry
- 1/4 cup Brown Sugar packed
- 1/4 Butter melted
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Five Spice
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Salt
- Sage Simple Syrup
- Preheat your oven to 400° and thaw your pastry dough. Yes, I use frozen pastry dough. It's a pain to make and I'm not a pastry chef, so I'm fine with using frozen pastry dough. You can make your own if you have the extra time.
- Line an au gratin dish with the pastry dough. Did you also spray some non-stick on that pan? Cause you should have. Seal any cracks in the dough.
- Mix the melted butter, brown sugar, salt and spices in small bowl. Really mix it well. Set aside.
- Using a mandolin slice your apples, I used the 3 mm setting. Make one layer of apple slices on the dough. If you can I'd recommend removing the middle parts of the apples, they can be a little tough to eat. Spread the sugar and butter mixture over the first layer of apples.
- Continue slicing the other two apples and layer them atop the first layer of apples.
- Top the final layer with some Sage Simple Syrup. A thin coat should do it. About 2 tablespoons max.
- Bake for 25 minutes. Remove from the oven and let cool. If you don't let it cool all the juices will flow out of the pasty and make it less flavorful.