Honey-Ginger Apple Croustades With Cinnamon-Sugar Walnuts

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“In 'Puff' by Martha Holmberg”
1hr 55mins

Ingredients Nutrition


  1. Walnuts--line a plate with foil; put the walnuts, sugar, and salt in a small skillet and heat over med-high heat.
  2. Cook, stirring occasionally, until the sugar starts to melt but is not yet syrupy and the walnuts start to smell toasty.
  3. Don't let the sugar caramelize.
  4. Pour the nuts onto the plate, sprinkle with the cinnamon, and let cool completely.
  5. Put the nuts in a heavy plastic bag and crush them with something heavy.
  6. You want small pieces with a little bit of powder.
  7. Taste and add more salt or cinnamon to taste.
  8. Croustades--heat 2 tablespoons butter in a large skillet over med-high heat until sizzling; then add in the apples and toss to coat.
  9. Saute until a lot of the moisture has steamed off and the apples start to soften and brown, 8-10 minutes.
  10. Add the honey, ginger, cinnamon, and salt; toss to blend.
  11. Taste and add more of any of these flavorings if you like; set aside to cool.
  12. On a lightly floured surface, roll the pastry into a 10 x 15 inch rectangle.
  13. Cut into six 5x5 inch squares, then trim off the corners of each square to make a rough round.
  14. Preheat the oven to 400°.
  15. Arrange the pastry rounds on a baking sheet and prick each one at 1/2-inch intervals.
  16. Portion the apple filling evenly among the pastry rounds, leaving about a 1/2 inch border of pastry.
  17. Wet the border with a little water and loosely pleat it to create an edge that embraces the apples; the pastry won't cover the center of the apple filling.
  18. Brush the edge with some of the melted butter.
  19. Bake the croustades until the pastry is pale gold and set, about 18 minutes; brush a little more butter onto the pastry and continue baking until the pastry is puffed and a rich golden brown on the border and undersides (lift one to check), another 5-7 minutes.
  20. Slide the croustades onto a cooling rack.
  21. Sprinkle each one with a heaping tablespoon of Cinnamon-Sugar Walnuts and let cool for at least 15 minutes or up to 1 hour before serving.

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