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Apple Puff

  • Author: Streusel


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


  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Shred the cored apples with the skins on, I used a food processer.
  3. Heat a medium sized skillet over medium heat and add the 2 T. of salted butter.
  4. To the skillet, add the apples, sugar, lemon peel, spices, extract and salt and stir.
  5. Cook for about 10 minutes while continually stirring or until the moisture from the apples has cooked off.  Set aside and let cool.
  6. 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.
  7. 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.
  8. On one edge of the long end of the rectangle of pastry, spoon the apple mixture close to the edge.
  9. Roll the mixture up into the pastry, it will create a 12 inch roll.
  10. Then starting at one end of the roll, roll it into a spiral.
  11. Melt the remaining tablespoon of butter and lightly butter the bottom of a pie dish.
  12. Place the spiral in the pie dish and generously butter the top of the spiral and sprinkle with sugar.
  13. Bake for 45 minutes or until brown.
  14. Let cool in the pie dish until room temperature, slice and serve.