From The Pioneer Woman
1 sheet puffed pastry, cut in half (thaw for 20 minutes before carefully unfolding)
3 apples, cored, halved, and thinly sliced (but not peeled)
1 cup brown sugar (*I didn't use this much brown sugar - I maybe used 3/4 cup? and didn't even need all of that. A lot of it pooled at the bottom with the lemon juice, so maybe 1/2 cup?)
juice of half a lemon
1/4 teaspoon salt
Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
Add lemon juice, sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.
3 apples, cored, halved, and thinly sliced (but not peeled)
1 cup brown sugar (*I didn't use this much brown sugar - I maybe used 3/4 cup? and didn't even need all of that. A lot of it pooled at the bottom with the lemon juice, so maybe 1/2 cup?)
juice of half a lemon
1/4 teaspoon salt
Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
Add lemon juice, sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.
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