Apple Caramel on Puff Pastry
on the Big Green Egg

• Prep Time 20 minutes



• Grilling Time 8 to 10 minutes

Ingredients

• 4 Granny Smith apples, peeled and cored, cut into 1/2-inch-thick wedges



• 1/4 cup (1/2 stick) unsalted butter, melted



• Coarse sea salt, optional



• 1/4 cup crème fraiche or whipped cream



• 1 sheet frozen puff pastry, about 9 inches square, thawed

Sauce

• 1/2 cup light brown sugar



• 1/4 cup heavy cream



• 1/4 cup (1/2 stick) unsalted butter

Directions

1. Start fire in Big Green Egg for 350° with plate sitter and pizza stone.



2. Using a 4-inch biscuit cutter, cut 4 rounds from the pastry sheet. Using a fork, prick each pastry round about 12 times to prevent the dough from rising too much in the Big Green Egg. Making sure the pizza stone is up to temp, following the package directions, bake the pastry rounds on a Pizza stone until golden brown. Transfer to a wire rack to cool.



3. In a small saucepan, 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.



4. In a large bowl toss the apple slices with the melted butter to coat well.



5. Prepare the Big Green Egg for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.



6. Add the apple slices to the grill pan and grill over direct medium heat (350° to 450°F), with the Dome 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.



7. 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 with a dollop of crème fraiche or whipped cream.

Serves 4

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