12 - 14 servings
Chef Tom Fraker
1 frozen puff pastry sheet, such as Pepperidge Farm
2 Melissa’s Honeycrisp™ Apples
1 stick unsalted butter, cut into small cubes
1 (16 oz.) jar seedless strawberry jam
¼ cup rum
Preheat the oven to 400ºF.
Thaw the pastry sheet on a lightly floured sheet of parchment paper, at room temperature, to where it unfolds easily but is still cold.
Slice the apples in half from top to bottom. Slice apple halves into ¼ -inch thick half circles. Using a ring cutter, remove the core from the slices.
Place the apple slices onto the puff pastry, in a single layer, slightly overlapping the slices.
Sprinkle the butter all over the apples.
Bake in the oven for 20-25 minutes or until the pastry is golden brown.
For the glaze
In a saucepan, heat the jam and rum for 2 minutes, stirring constantly.
Brush the glaze over the apples and pastry and let stand for 15 minutes.
Leave a comment