Made this tonight with farm fresh Ida Red apples and my family (who have tried everything apple) exclaimed that this was fantastic! My daughters are growing up to be "fine cooking" fans. Please keep up the recipe excellence!
Well, I barely got to taste any of it, but apparently it was really good because it disappeared lightning fast at the party I took it to and I got a least a dozen compliments on it! =)
I've made this twice now, both got rave reviews. it is easy and does come out looking like the picture every time! I followed another reviewer's suggestion to hold apples in lemon water until ready and that works perfectly every time (so thank you!). my only other tip would be to keep slices fairly thick. the first time, I sliced them too thin and they really shrank when I browned them. slightly more than 1/4 inch, maybe not as much as 1/2 inch is perfect...
Tasty and easy to make. Apples can brown a bit after you peel and slice them, so what I did was take the rest of the lemon juice (you only use 1 tsp, so the lemon has plenty left to give) and put it into a bowl of cool water. The apple slices held in the acidified water don't brown, so you have time to do other steps. I made the browned butter mixture, prepared the bowl with the filling ingredients except the apples, and only then drained and patted dry the apple slices. A quick tossing in the bowl and it was into the butter mixture to cook. It's a small detail, but I didn't want oxidized apple slices.
I have made this recipe many times. I always make two--to use up both sheets of puff pastry in the package. I agree that you have to pay attention to the instructions the first time you make it. But after that, it's very easy and pretty quick. It always comes out just like the photo and is very flaky. The Granny Smiths hold their shape and don't get mushy. The mixed-berry version is also yummy, and even easier.
Seemed a little complicated the first time. I really had to pay attention to the instructions, and wasn't exactly sure what I was doing. But after having gone through it once, it's actually super easy and the end result is both tasty and impressive looking.
I really hate it when people rate a recipe they haven't even tried.
Despite that this was a very good recipe. So easy to put together. I used Jonathan apples instead.
I really hate Granny Smith apples and always substitute something that doesn't stay crunchy in the desert. Macintosh, Early Gold, Jonagold, Ginger Gold are all good.
Why do so many recipes call for Granny Smith?
Other than that, the recipe looks great and I will try it soon, but NOT with GS apples.
Made this for our wine club dessert and for friends who loved it. I used a teaspoon of vanilla when cooking the apples and it worked out fine. Only complaint, this recipe isn't in the issue listed on the article as I prefer to use my magazine vs. printing out the recipe.
This is a wonderful, easy recipe. Using the frozen dough makes it a snap. I make a double batch of the apples & my kids eat the extra.
My husband and I loved this dessert and declared it better than apple pie. I used Trader Joe's all butter frozen puff pastry dough and substituted vanilla bean paste.
I've made this many times and always keep puff in the freezer. It's become one of my "go to" desserts. Nice to be able to make it a few hours ahead in total or even the apple filling a day ahead. It's impressive looking too. Everyone loves it. Need to be careful when slicing the apples to get them thick enough as noted in the recipe. I also get more apples than specified for thick perfect slices, discarding (or snacking on) the thinner end slices. Terrific, although it does not serve eight, better at six.