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Apple Caramel on Puff Pastry

Recipe from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Grilling Time

    8 to 10 mins

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

20151023095349 Wtg Desserts 2
  • 1 sheet frozen puff pastry, about 9 inches square, thawed

Sauce

  • ½ cup packed light brown sugar
  • ¼ cup heavy whipping cream
  • ¼ cup (½ stick) unsalted butter
 
  • 4 Granny Smith apples, peeled and cored, cut into ½-inch wedges
  • ¼ cup (½ stick) unsalted butter, melted
  • Coarse sea salt (optional)
  • 4 tablespoons crème fraîche or whipped cream

Special Equipment

  • perforated grill pan
  • 4-inch biscuit cutter

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Using a 4-inch biscuit cutter, cut four rounds from the pastry sheet, discarding the trimmings. Using a fork, prick each pastry round about twelve times to prevent the dough from rising too much in the oven. Following package directions, bake the pastry rounds on a baking sheet until golden brown. Transfer to a wire rack to cool.
  • In a small saucepan over medium heat on the stove, combine the sauce ingredients, stirring constantly until the sugar is dissolved and the butter is melted, 4 to 5 minutes. Remove from the heat and set aside.
  • In a large bowl toss the apple slices with the melted butter to coat well.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.
  • Put the apple slices in a single layer in the grill pan and grill over direct medium heat, with the lid closed, until they are well browned and tender, 8 to 10 minutes, turning once or twice. Transfer the apple slices to a bowl. Reheat the sauce over low heat, if necessary, and spoon some of the sauce over the apple slices, gently tossing to coat evenly.
  • To assemble, place each pastry round on a dessert plate. Arrange the apple slices on top of the pastry rounds. Spoon the remaining sauce over the apples, allowing it to run down onto the plates. Sprinkle with a little coarse sea salt, if desired. Finish each with a tablespoon of crème fraîche or whipped cream.

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