Use your farmer's market apples in this delicious fall dessert.
1lb. frozen puff pastry
3 medium apples, peeled , cored and thinly sliced
1/3 cup red currant or blueberry jam
1/4 cup sugar, for sprinkling
Egg wash, to secure pastry
Vanilla ice cream, optional
On a lightly floured surface roll puff pastry until about one-eighth inch thick. Cut into six squares of about five inches. Transfer to a parchment-lined baking sheet and freeze while preparing apples.
Peel the apples, cut in half lengthwise and core with a melon baller. Using a peeler or mandolin slice the flat side of the apple into thin slices
Place about two teaspoons of jam in the middle of each pastry square and spread out but not until the edges. Make cuts into each corner of dough about two inches deep. Arrange half an apple in the middle of each pastry square, on top of the jam and arrange it into blossom. Brush corners of pastry with egg wash and pull pastry up towards apples and fasten the cut corners, creating a little basket. Press the corners together to prevent them from opening during baking.
Dot with more jam and sprinkle each with sugar.
Bake at 400° F for about 20 to 25 minutes or until golden brown and puffed. Reduce heat to 375° F after 15 minutes if the pastry is browning too much.
Cool slightly and serve with a scoop of vanilla ice cream, if desired. Enjoy!