8 ozs cream cheese (softened) 1/4 cup sugar 1 tsp vanilla 2 apples (empire gala or golden delicious) 1/4 cup granulated sugar | 17 1/4 ozs puff pastry (frozen, thawed) 1 large eggs (beaten lightly with 1 tablespoon water) 1/2 cup maple syrup (pure) |
| 1 | In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth. |
| 2 | Peel, halve, and core apples and cut into 1/4-inch slices. In a bowl toss apples with 2 tablespoons granulated sugar. |
| 3 | Preheat oven to 375°F. |
| 4 | On a lightly floured surface roll 1 sheet puff pastry into a 15- by 11-inch rectangle. From a long side, cut four 1/3-inch-wide strips. From a short side, cut two 1/3-inch-wide strips. Set pastry strips aside. Halve lengthwise what remains of rectangle and put halves on a baking sheet. |
| 5 | Just inside pastry rectangles' edges, brush 1/3-inch-wide borders of egg wash, reserving remaining egg wash. Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit. Spread cream-cheese mixture inside borders on rectangles and top with apples. |
| 6 | On a lightly floured surface roll remaining puff-pastry sheet into a 14- by 10-inch rectangle and halve lengthwise. Cut several 2 1/2-inch diagonal slits down middle of each rectangle (do not cut within 1 inch of edges). |
| 7 | Brush pastry borders of apple-topped tarts with some remaining egg wash and top each with 1 pastry rectangle. Press edges gently but firmly together to seal. Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and golden. |
| 8 | In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature. |
From Yummly
http://www.yummly.com/recipe/Maple_glazed-Breakfast-Apple-Tarts-Epicurious
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