2 sheets of puff pastry (the store bought variety typically comes with three sheets)
3 T. salted butter (two for apple mixture, one for brushing top of puff before baking)
1 T. sugar for sprinkling on top the puff before baking
8 small apples, cored but not skinned
3 T. sugar
1 T. minced dried lemon peel
1/8 t. cardamom
1/8 t. ground cloves
1 t. almond extract
1/2 t. salt
- Pre-heat the oven to 375 degrees fahrenheit.
- Shred the cored apples with the skins on, I used a food processer.
- Heat a medium sized skillet over medium heat and add the 2 T. of salted butter.
- To the skillet, add the apples, sugar, lemon peel, spices, extract and salt and stir.
- Cook for about 10 minutes while continually stirring or until the moisture from the apples has cooked off. Set aside and let cool.
- On a lightly floured board or countertop, unfold the two sheets of puff pastry and lay next to each other so that the creases are vertical.
- Press the seams of the two sheets together and with a rolling pin, roll out the sheets a little. The final rectangle size was about 12 inches x 8 inches.
- On one edge of the long end of the rectangle of pastry, spoon the apple mixture close to the edge.
- Roll the mixture up into the pastry, it will create a 12 inch roll.
- Then starting at one end of the roll, roll it into a spiral.
- Melt the remaining tablespoon of butter and lightly butter the bottom of a pie dish.
- Place the spiral in the pie dish and generously butter the top of the spiral and sprinkle with sugar.
- Bake for 45 minutes or until brown.
- Let cool in the pie dish until room temperature, slice and serve.