8 Serves
72 Mins
Preheat your oven to 200°C. Peel, core, and slice the apples into thick, uniform wedges.
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PalestinianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
13 mg / 1,250 mgPotassium
65 mg / 4,700 mgSodium
32 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
8 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
In an oven-safe skillet, melt the butter and stir in the sugar, cooking over medium heat until it forms a deep golden caramel.
Arrange the apple slices in the skillet over the caramel in a tight, circular pattern and sprinkle with cinnamon.
Drape the puff pastry over the apples, tucking the edges down into the sides of the skillet, and cut a few small slits in the center to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes until the pastry is puffed and golden brown.
Remove from the oven, let it rest for 5 minutes, then carefully invert the skillet onto a serving platter to reveal the caramelized apples.
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Chinese
Indian