• Katherine Arthurs

Easy Apple Cider + Ginger Syrup Glazed Puffed Pastries with Cinnamon Sugar

I'm ALL about rustic desserts. Free form puffed pastry with layers of honeycrisp apples with a simple ginger + apple cider syrup. SO good.

Serve with your favorite ice cream or whipped cream! Such a good seasonal dessert.

Easy Apple Cider + Ginger Syrup Glazed Puffed Pastries with Cinnamon Sugar

makes 6 portions

1/2 cup apple cider

2 teaspoons brown sugar

1/3 teaspoon ground ginger

1/3 teaspoon ground nutmeg (optional)

2 honeycrisp apples, sliced

1 sheet puffed pastry, rolled out slightly + cut into 6 equal rectangles

1 teaspoon sugar

1 teaspoon powdered sugar

1 teaspoon cinnamon, divided in half

1 egg, mixed in small bowl

Preheat oven to 400F. Prepare a baking sheet tray with parchment paper. Lay the divided rectangles on the sheet tray a few inches apart.

Using a small saucepot, heat the apple cider, brown sugar, ginger + nutmeg over high heat. Bring to a boil + cook for 4 minutes. Stir occasionally + turn the heat to low. The cider should evaporate a bit - reducing by half. It should start to resemble syrup consistency. Turn the heat off + let cool slightly.

Add the apple slicing into the apple cider syrup. Toss gently to coat. Fan about 8-10 apple slices onto each puffed pastry rectangle. Repeat until all the apples are used. Fold in the small ends of the pastry + press down slightly.

Using a pastry brush, brush the egg wash over the sides of the puffed pastry.

To make the cinnamon sugar, add the sugar + 1/2 teaspoon of cinnamon in a small bowl. Stir combine. Sprinkle over the top off the apples + puffed pastry.

Bake for 8-10 minutes or until the pastry is puffed, brown + the apple are cooked. Remove from the oven.

Mix together the remaining 1/2 teaspoon cinnamon + powered sugar in a small bowl. Sprinkle each pastry with this mixture.

Serve warm with whipped cream or vanilla ice cream.