450 g Frozen butter puff pastry, thawed and cold
3/4 cup (175 mL) finely chopped toasted almonds
1/2cup (125 mL) granulated sugar
1/2tsp (2 mL) cinnamon
1/3 cup (75 mL) apple jelly, melted
Peel and core apples; slice very thinly. Arrange about 10 apple sliced in overlapping circle on top of each square. (Make-ahead: Cover and refrigerate for up to 2 hours.) Sprinkle with remaining sugar.
Bake in top and bottom thirds of 425°F (220°C) oven, switching and rotating pans halfway through, until pastry is puffed and golden and apples are tender, about 20 minutes. Let cool for 10 minutes.
Brush jelly over apples.
approx. per serving
- pro6 g
- total fat29 g
- sat. fat15 g
- carb51 g
- fibre3 g
- chol84 mg
- sodium234 m
- vit A21%
- vit C3%