400 g of puff pastry (1 package)
1/2 cup of butter or margarine
1 1/4 cups of sugar
1 1/4 kg of cored and sliced apples, without seeds and cut into four pieces
400 g of puff pastry (1 package)
1/2 cup of butter or margarine
1 1/4 cups of sugar
1 1/4 kg of cored and sliced apples, without seeds and cut into four pieces
On a lightly floured surface, roll out the dough to a thickness of 2 mm and shape it into a round disk about 25 cm in diameter
Place the dough on a plate and poke holes with a fork
Chill in the refrigerator while preparing the apples
Heat the oven to hot temperature (200º)
In a round mold, melt the butter with sugar over low heat
Remove from heat
Place the apples in the mold, one layer overlapping the other
Put it in the oven
Continue cooking slowly until the sugar starts caramelizing
This will take about 40 minutes and the apples should be tender
The caramel should be slightly golden
Bake the mold in the oven for 5 minutes
Cover the apples with the dough
Increase the oven temperature to 250º and bake for 20 minutes or until the dough is toasted
Unmold onto a plate and serve warm
Serves 12.
