Apple Mille-Feuille

Name: Apple Mille-Feuille
Prep time: PTM
Ingredients: 1 package frozen puff pastry, thawed in refrigerator; All-purpose flour (for surface)u2028; 1 large egg, beaten to blendu2028; 2 tablespoons sugar, plus more for sprinkling; Nonstick vegetable oil spray; 3 Pink Lady apples, scrubbed, thinly sliced crosswise into u215b-inch rounds, seeds removed; 2 tablespoons apple cider vinegaru2028; 2 teaspoons vanilla extract; u2028Pinch of kosher salt; u2153 cup pure maple syrup, plus more for servingu2028; 3 tablespoons bourbon or applejack brandy, divided; 4 tablespoons unsalted butter, cut into piecesu2028; 1 cup chilled heavy cream

By Apples, Dessert Baking

November 4, 2019

My daughter Zoe made this Apple Mille-Feuille for dessert. It's a rather odd way of using puff pastry by baking it between to baking sheets on top of each other. The end result is astounding. It's topped with a luscious bourbon laced whipped cream.

Ingredients

1 package frozen puff pastry, thawed in refrigerator

All-purpose flour (for surface) 

1 large egg, beaten to blend 

2 tablespoons sugar, plus more for sprinkling

Nonstick vegetable oil spray

3 Pink Lady apples, scrubbed, thinly sliced crosswise into ⅛-inch rounds, seeds removed

2 tablespoons apple cider vinegar 

2 teaspoons vanilla extract

 Pinch of kosher salt

⅓ cup pure maple syrup, plus more for serving 

3 tablespoons bourbon or applejack brandy, divided

4 tablespoons unsalted butter, cut into pieces 

1 cup chilled heavy cream

Directions

1Preheat oven to 400 ̊ F. Roll out pastry on a lightly floured surface to flatten and smooth creases. Trim slightly to make clean, straight edges; cut into 16 squares or rectangles. Transfer to a parchment-lined rimmed baking sheet; brush with egg and sprinkle with sugar. Coat another sheet of parchment with nonstick spray and place, oil side down, on top of pastry; top with another rimmed baking sheet. Bake until pastry is deep golden brown and puffed, 20 – 25 minutes. Let cool.

2Reduce oven temperature to 350 ̊ F. Toss apples, vinegar, vanilla, salt, ⅓ cup maple syrup, and 2 tablespoons bourbon in a shallow 3-quart baking dish; dot surface with butter. Cover tightly with foil and bake until apples soften and have released their juices, 30 – 35 minutes. Remove foil, baste apples with juices, and roast until apples are very tender and curled around the edges and a thin layer of juice covers the bottom of the dish, 20 – 25 minutes.

3Just before serving, whisk cream and remaining 2 tablespoons sugar in a small bowl to medium peaks. Whisk in remaining 1 tablespoon bourbon. Let guests assemble individual mille-feuille, topping pastry with apples, whipped cream, and a drizzle of maple syrup. 

Do Ahead

1Apples can be baked 2 hours ahead. Let cool; store tightly wrapped at room temperature. Gently reheat before using.

Recipe by Claire Saffitz, Bon Appétit, October 2015.

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