Prep 15 mins
Cook 30 mins
A great Thanksgiving treat. Easy and quick, adapted from Chatelaine magazine.
- 0.5 (397 g) frozen puff pastry, thawed
- 1 cup cheddar cheese, grated (use old or sharp)
- 2 teaspoons fresh rosemary, chopped (optional)
- 3 large apples, peeled and sliced thin (McIntosh or granny Smith are best)
- 1⁄4 cup sugar (I use splenda)
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon cinnamon
- 1 -2 tablespoon apricot jam (choice of apricot, apple or peach, jam or jelly) (optional)
- Place oven rack in lower position in oven. Preheat oven to 375 degrees Fahrenheit.
- Lightly sprinkle counter with flour.
- Place puff pastry dough on top.
- Dust rolling pin with flour.
- Roll pasty into a rectangle about 16 x 10 inches. Pastry will be very thin and the edges will be uneven.
- Place on a large ungreased baking sheet.
- Sprinkle half of the cheese and half of the rosemary along the edges of dough, forming a narrow border. Fold edges over to completely cover and press down to seal.
- Slice apples into thin wedges and place in a large bowl.
- Sprinkle apples with remaining cheese and rosemary, sugar, 1 tablespoon flour and cinnamon. Toss to evenly coat.
- Tumble apples over centre of pastry inside border then evenly spread out and gently press down.
- Bake on bottom rack of oven and bake until pastry is deep golden and apples are tender, 30 to 35 minutes.
- Place on rack.
- To glaze apples, discard any chunky pieces of fruit from jam.
- Place jam in a small bowl and microwave on medium high until melted, about 30 seconds.
- Brush glaze over warm apples, let stand 10 minutes before cutting.
- Cut into squares and serve warm.
- Great with vanilla ice cream or whipped cream.
This is excellent! I most loved the rosemary. A very nice combo of flavors. Easy to prepare. Do eat it warm...we were stuffed from dinner & ate it a couple hours later & I think it would have been better warm - the cheese wasn't gooey anymore. ;) I did skip the jam step & it was still excellent. Don't save this for Thanksgiving, though! Thaks, Derf!