Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Rolling pin
- Baking sheet
- Parchment paper
- Sharp knife and cutting board
- Small bowl (for egg wash)
- Pastry brush
- Measuring spoons
Step-by-Step Instructions
I always start by preparing the apple filling, as it needs a few minutes to cool. I peel my apples, core them, and cut them into thin, uniform slices—about 1/4-inch thick. Consistency is key so they cook evenly. In my large skillet over medium heat, I melt the butter. Once it’s foamy, I add all the apple slices. I let them cook, stirring occasionally, for about 5 minutes until they just start to soften. Then, I sprinkle in the brown sugar, cinnamon, nutmeg, and that pinch of salt. The smell at this moment is heavenly. I stir to coat every slice and let the mixture cook for another 5-7 minutes until the apples are tender but not mushy and the sugar and butter have formed a lovely syrup. I remove the skillet from the heat and stir in the vanilla extract, then I set it aside to cool completely. A hot filling will melt the pastry and make it soggy.
While the apples cool, I prep my pastry. I line my baking sheet with parchment paper—this is a must for easy cleanup and preventing sticking. I lightly flour my work surface and unfold my thawed puff pastry sheet. Using my rolling pin, I gently roll it out just enough to smooth any folds and stretch it to about a 10×12 inch rectangle. Then, I use my knife to lightly score a 1-inch border around the entire edge of the pastry, being careful not to cut all the way through. This border will puff up high and contain the filling beautifully. I transfer the pastry sheet onto my prepared baking sheet.
Now, it’s assembly time. I make sure my apple filling is at room temperature or just slightly warm. I use a slotted spoon to scoop the apples out of the skillet, leaving most of the syrupy liquid behind. We want flavorful apples, not a soggy pastry bottom. I arrange the apple slices in an even layer inside the scored border. I pour about half of the reserved syrup over the apples for extra flavor. In a small bowl, I whisk the egg with a teaspoon of water to make an egg wash. Using my pastry brush, I carefully brush the egg wash over the exposed pastry border. This is what gives it that gorgeous, deep golden-brown shine. I then sprinkle the coarse sugar all over the egg-washed border.(See the next page below to continue…)