Preparation : 20 minutes
Cooking : 23 minutes
Servings : 4
Ingredients :
- 1 square puff pastry sheet 25 cm (10 in)
- 30 ml (2 tbsp) butter
- 2 to 3 apples, peeled and cut into thin wedges
- 45 ml (3 tbsp) chopped dried (French) shallot
- 7.5 ml (½ tbsp) cider vinegar
- 80 ml (⅓ cup) CARAMELS FAA maple syrup caramel
- 60 ml (¼ cup) crumbled goat cheese
- 1 egg yolk beaten with a little water
- 10 ml (2 tsp) chopped fresh thyme
Instructions :
1. Preheat oven to 400°F (205°C).
2. Cut the puff pastry into four equal 12 cm (5 in) squares (or circles).
3. On a baking sheet lined with parchment paper, place the puff pastry squares. Set aside in a cool place.
4. In a skillet, melt the butter over medium heat. Brown the apples and shallot for 2 to 3 minutes.
5. Add the cider vinegar and 30 ml (2 tbsp) of caramel to the pan.
6. Caramelize the apples for 1 minute. Remove from the heat and let cool.
7. Spread the apple mixture in the center of the puff pastry squares, taking care to leave a slight edge free.
8. Spread the goat cheese over the apple mixture, then brush the edges of the dough squares with egg yolk.
9. Bake for 20 to 25 minutes, until the pastry is golden brown.
10. Cover the puff pastries with the remaining caramel and sprinkle with thyme.