Recipe by Chef Audrey, prepared Sunday August 19, 2012
puff pastry w/ caramel drizzle and toasted pecans
3 large apples - peeled and sliced thin
1 tbsp cinnamon
¼ tsp nutmeg
½ cup brown sugar
2 tbsp butter
pinch of salt
3 sheets puff pastry (you can find these at your grocery store)
5 tbsp butter (reserve 1 tbsp for brushing sheets)
1 cup brown sugar
¼ cup non dairy creamer
½ cup chopped pecans - toasted
pre-heat the over to 400 degrees.
in a large pot heat 4 tbsp of earth balance, brown sugar, creamer and vanilla on medium heat. bring to boil, then simmer for 6-8 minutes constantly stirring. be sure the sugar is mixed in well so that it becomes smooth to the touch. set aside and let cool.
on a greased cookie sheet lay 3 sliced of the puff pastry down. brush with melted earth balance and put in the oven for 18 minutes, or until a light golden brown.
in the meantime, in another pot put your filling ingredients together and bring to a boil. reduce heat and let cook down until the apples are soft to the bite and the flavors have melded together.
once the pastry sheets are finished remove and let cool for 10-15 minutes. slice each sheet into 3 or 4 squares. layer the cinnamon apple mixture between 3 sheets pastry.
top with the caramel sauce and toasted pecans.