Shortening has no flavor, or sometimes even a bit of a factory flavor.
Use apples that are relatively small.
Peel the apples and slice 14-inch thick pieces horizontally across the width of the apple.
Youll see the apple blossom star-pattern of the core when you get to the center.
I love the way this looks.
Its edible, and the texture is barely firmer than the rest of the apple.
If this displeases you for any reason, you might core the center out.
Pop out any seeds that might get caught in the slice.
Saute the applesin a small amount of butter for about two minutes on each side over medium-low heat.
Meanwhile, unroll your thawed, but still cold, puff pastry on a lightly floured surface.
Cut out 2-inch circles using a biscuit cutter or cookie cutter.
(If you have no cutters, use a knife and cut out squares.)
Place the puff pastry circles on a parchment-lined baking sheet.
The puffs will … puff, so its best to leave about an inch of space between neighbors.
I was able to get exactly 12 circles from one sheet ofTrader Joes puff pastry.
(Freeze the scraps, or bake themoff for fun croutons.)
Things speed up quickly from here.
Bake in a 400F oven for about 15 minutes.
Undercooked puff pastry is not bad, but perfectly cooked puff pastry issumptuous.
When in doubt, leave it for another minute.
Plate the puffs and give each one a long drizzle of honey.
Each bite is a festival of texturesa crunchy, soft, and syrupy performance of a dessert.
These honey apple puffs are best enjoyed within a few hours after baking.
Line a baking sheet with parchment paper.
Saute the apple slices in a skillet with butter for about two minutes on each side over medium-low heat.
Apples will soften slightly, but should not break apart or take on too much color.
Take the apples off the heat and sprinkle them with cinnamon.
Set aside to cool.
(Cut into squares if you dont have the appropriate circle cutter.)
Top each round with an apple slice and gently press the apples down.
Sprinkle each round with a 14 teaspoon (or a heavy pinch) of sugar.
Bake at 400F for 12-15 minutes, until puffed and toasted, and the bottoms are nicely browned.
Plate immediately and top with a drizzle of honey, and maybe another dusting of cinnamon, if desired.
