1sheetfrozen puff pastrydefrosted - there are two sheets in a package.
2tablespoonsapple buttermixed with 1 tablespoon water to thin if really thick.
3largeapplesI used Gala - use 3 to 5 apples
3tablespoonsmelted butter
2tablespoonsgranulated sugar
.25teaspoonground cinnamon
powdered sugarto garnish
Instructions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
Place puff pastry sheet on a lightly floured work surface and roll to a 12 x 9 rectangle.
Place on the prepared baking sheet. Score a .75-inch border around the edge to create a “crust”. Do not go all the way through the dough!
Mix the apple butter with the water to create a spreadable glaze. Brush over the puff pastry inside the center of the crust.
Peel, core and thinly slice the apples, about 1/8-inch thick. Slice the apple in half, keeping them stacked together.
Fan the apple slices out and lay in rows, overlapping slightly over the apple butter glaze.
Brush the apples and crust with the melted butter. Sprinkle with the cinnamon sugar mixture.
Bake for 23 to 25 minutes, until the apples are golden brown. Remove from oven and cool for 15 minutes before serving.
Dust with powdered sugar if desired, or top with a scoop of vanilla ice cream.
Notes
Apples vary in size so your final amount may be different. You can also lay the slices closer together for a fuller appearance, which will take more apples.
Oven temperatures may vary, baking times are estimates. Keep your eye on it so it does not burn.
Cover loosely with aluminum foil if apples get too brown while baking.
Store covered at room temperature for up to 3 days, or freeze for up to one month.