Honey-Ginger Apple Croustades With Cinnamon-Sugar Walnuts
- Ready In:
- 1hr 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 tablespoons unsalted butter (plus about 2 tablespoons melted, for glazing)
- 1 1⁄4 lbs apples, peeled, cored, and cut into 1/2-inch chunks to make about 5 cups (Braeburns or Fujis)
- 1 tablespoon honey
- 1 teaspoon finely grated fresh ginger
- 1⁄4 teaspoon ground cinnamon
- kosher salt, a pinch
- 1 sheet frozen puff pastry, thawed
-
Cinnamon-Sugar Walnuts
- 1⁄2 cup walnuts
- 2 tablespoons sugar
- kosher salt, a pinch
- 1⁄8 teaspoon ground cinnamon
directions
- Walnuts--line a plate with foil; put the walnuts, sugar, and salt in a small skillet and heat over med-high heat.
- Cook, stirring occasionally, until the sugar starts to melt but is not yet syrupy and the walnuts start to smell toasty.
- Don't let the sugar caramelize.
- Pour the nuts onto the plate, sprinkle with the cinnamon, and let cool completely.
- Put the nuts in a heavy plastic bag and crush them with something heavy.
- You want small pieces with a little bit of powder.
- Taste and add more salt or cinnamon to taste.
- Croustades--heat 2 tablespoons butter in a large skillet over med-high heat until sizzling; then add in the apples and toss to coat.
- Saute until a lot of the moisture has steamed off and the apples start to soften and brown, 8-10 minutes.
- Add the honey, ginger, cinnamon, and salt; toss to blend.
- Taste and add more of any of these flavorings if you like; set aside to cool.
- On a lightly floured surface, roll the pastry into a 10 x 15 inch rectangle.
- Cut into six 5x5 inch squares, then trim off the corners of each square to make a rough round.
- Preheat the oven to 400°.
- Arrange the pastry rounds on a baking sheet and prick each one at 1/2-inch intervals.
- Portion the apple filling evenly among the pastry rounds, leaving about a 1/2 inch border of pastry.
- 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.
- Brush the edge with some of the melted butter.
- 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.
- Slide the croustades onto a cooling rack.
- 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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