A few weeks ago I went to an event that was Thanksgiving themed and I really felt the need to bring a dessert. I racked my brain and decided and individual carmel apple dessert was the way to go.
I picked up a box of puff pastry and the rest is history!
Ingredients
1 sheet puff pastry
1 lemon
1/2 can sweetened condenced milk
4-5 large apples
2 c crumbled gingersnaps
Directions
1) thaw puff pastry
2) preheat oven to 450
3) in a bowl large enough to fit all the apples mix juice of the lemon and water to half full
4) core the apples, then slice them into thin rings and put them in the lemon water
5) cut the puff pastry into 9 pieces and place on a buttered and floured sheet pan
6) drain the apples and shake the excess water off of them, then place stacks of 2-3 slices on each piece of puff pastry
7) Drizzle 1 Tof sweetened condensed milk on each of them
8) Pour 1 T gingersnap crumbs into the hole of each pile of apple rings
9) bake at 450 for about 15 minutes, then turn oven down to 325 for another 15 minutes, or until apple rings are easily indented with the side of a fork.
NOTES:
1) I originally baked these in paper muffin cups, but they stuck to the paper
2) If you do not have a convection oven, it may be a good idea to place a second cookie sheet directly under the first to prevent the bottom from cooking quicker than the top
3) If you wanted to make a single dessert you could roll the puff pastry to the size of your pan and layer the apple slices then sprinkle the entire pan with the sweetened condensed milk and gingersnap crumbs
