Wichita cook Bonnie Aeschliman, owner of the cooking school Cooking at Bonnie's Place, has just published a beautiful, color cookbook featuring recipes she's collected during her culinary career. This week, we'll share a few samples. The book is available online at www.farmtofrance.com. Today's comes from a chapter called "Bonnie's French Adventure."
3 apples (Granny Smith or Jonathan)
1 to 2 tablespoons fresh lemon juice
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 sheet frozen puff pastry, thawed but chilled (prefer Pepperidge Farm)
3 tablespoons dry bread crumbs
2 to 3 tablespoons butter
Optional Garnishes: Powdered sugar, caramel sauce, ice cream or whipped cream
1. Preheat oven to 425 degrees. Wash, peel, core and slice apples. Place in a bowl and sprinkle with lemon juice.
2. Combine sugar, salt and cinnamon in a small bowl; set aside.
3. Lightly roll chilled puff pasty into a rectangle just to smooth out the fold lines. Trim edges with a pizza wheel. Cut into thirds along the fold lines, and then cut each rectangle into three squares. Place pastry onto a baking pan that's been lined with parchment paper (this makes clean-up easier).
4. Sprinkle 1 teaspoon bread crumbs on each square to absorb some of the apple juices. Arrange 3 apple slices on the pastry squares in a single layer. Sprinkle generously with sugar mixture. Dot with a little butter.
5. Bake for 15 to 20 minutes in preheated oven, or until pastry is puffed and golden brown. Serve warm. Place each on a dessert plate. Garnish with powdered sugar if desired, drizzle with caramel sauce, and serve with ice cream or whipped cream.
Makes 9 servings