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Recipe Detail Page
Caramelized Apples with Cinnamon Sugar Twists
Winter 2005
A comforting dessert with flavours of the French classic Tarte Tatin yet with much less fuss. Make the elements ahead of time and reheat before serving to save on last-minute preparations. Use a tart cooking apple that holds its shape such as Northern Spy, Crispin (Mutsu) or Granny Smith. Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for extra decadence.
Serves 4 to 6
Caramelized Apples
4 tart apples, peeled and cut into thick wedges
2 tbsp (25 mL) lemon juice
¼ cup (50 mL) butter
½ cup (125 mL) granulated sugar
Cinnamon Sugar Twists
7 oz (200 g or half a 400 g package) frozen puff pastry, thawed
2 tbsp (25 mL) butter, melted
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) powdered cinnamon
1. To make Caramelized Apples, toss apples with lemon juice in a bowl and set aside. Melt butter in a large, heavy skillet over medium-high heat. Add sugar and cook, stirring often or until caramel in colour. Drain apples and add to skillet, drizzling syrup over apples. Reduce heat and simmer, basting often, for about 15 minutes or until apples are tender and caramelized. (The caramel will harden when the apples are first added but then soften again when the juices are released.) Transfer to a serving or baking dish. Apples can be cooled, covered and refrigerated for up to 2 days.
2. To make Cinnamon Sugar Twists, preheat oven to 425ºF (220ºC).
3. Line a baking sheet with parchment paper or coat with cooking spray. On a lightly floured surface, roll out pastry in a 14 x 10-inch (35 x 25-cm) rectangle. Combine butter, sugar and cinnamon in a bowl. Looking at the rectangle like an open book, brush one side with a thin coating of the butter mixture. Fold in half to enclose coating. Roll out to a 12 x 10-inch (30 x 25-cm) rectangle. Brush entire surface with remaining butter mixture. Trim edges as necessary to straighten. Cut crosswise into 12 strips, each 10-inches (25-cm) long. Working with one strip at a time, hold opposite ends and twist several times with the coated side facing out (like a candy cane). Place on baking sheet at least ½-inch (1-cm) apart. Refrigerate for 30 minutes until chilled or for up to 8 hours. Bake for about 15 minutes or until golden. Serve warm or cool completely and store in a cookie tin or wrapped in foil for up to 1 day.
4. To serve, reheat apples in a covered baking dish in 350ºF (180ºC) oven for about 20 minutes or until warmed through. If made ahead, heat the Cinnamon Sugar Twists on a baking sheet for 2 to 3 minutes alongside the apples. Spoon the apples and syrup into serving bowls and serve the twists on the side.
Serves 4 to 6
