Ingredients
H
2 Honeycrisp apples, peeled and cored
u
3 tbsp unsalted butter
b
3 tbsp brown sugar
c
1 tsp cinnamon
n
¼ tsp nutmeg
p
1 sheet puff pastry (bottom)
p
1 sheet puff pastry (top)
e
1 egg
c
¼ cup chopped pecans
C
Caramel sauce
V
Vanilla ice cream
Directions
1
Prep the apples: Peel, core, and hasselback slice the apples.
H
2 Honeycrisp apples, peeled and cored
2
Make the sauce: In a skillet over medium heat, melt butter. Stir in brown sugar, cinnamon, and nutmeg until smooth.
u
3 tbsp unsalted butter
b
3 tbsp brown sugar
c
1 tsp cinnamon
n
¼ tsp nutmeg
3
Cook the apples: Add apples to the pan, tossing gently until softened and coated in the caramelized sauce.
4
Assemble the wellington: Lay one sheet of puff pastry on a parchment-lined baking tray. Arrange the softened apples in the center. Sprinkle pecans over the apples. Place the second puff pastry sheet on top and seal the edges.
p
1 sheet puff pastry (bottom)
c
¼ cup chopped pecans
p
1 sheet puff pastry (top)
5
Finish & bake: Brush with egg wash, score the top lightly, and bake at 400°F (200°C) for 20–25 minutes, or until golden brown and puffed.
e
1 egg
6
Serve: Slice and top with a scoop of vanilla ice cream, more caramel drizzle, and extra pecans for crunch.
V
Vanilla ice cream
C
Caramel sauce
c
chopped pecans
