By The Green Parent
21st October 2020
It’s beyond delicious, super simple, so pretty, and the perfect warming treat to bake up any day of the week. Bonus? Your kitchen will smell like fall while this bakes…better than any candle! From the kitchen of Tieghan Gerard
INGREDIENTS
- 1/2 cup maple syrup
- 3 tablespoons salted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon all-spice
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground black pepper
- 1 teaspoon vanilla extract
- 1 pinch flaky sea salt
- 1 sheet frozen puff pastry, thawed
- 1/2 cup whole milk ricotta cheese
- 4-5 Honeycrisp apples, halved, cored, and thinly sliced
- coarse sugar, for sprinkling
- vanilla ice cream, for serving
INSTRUCTIONS
1. Preheat the oven to 400 degrees F.
2. Bring the maple syrup, butter, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper to a boil in a small saucepan over high heat, simmer 2 minutes. Remove from the heat. Stir in the vanilla and a pinch of salt.
3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and spread the ricotta in an even layer over the pastry, leaving a 1 inch border. Drizzle the ricotta with 2 tablespoons or so of the spiced maple. Arrange the apples, skin side facing up over the ricotta. Drizzle or brush the apples with 2-3 tablespoons of the spiced maple. Fold the edges of the pastry up and over the apples. Now brush the edges of the pastry with a little of the spiced maple and sprinkle with sugar (reserve any remaining spiced maple for serving).
4. Transfer to the oven and bake for 25-35 minutes or until golden brown. It’s OK if the edges get dark, and they will get dark.
5. Let cool slightly and serve with additional chai spiced maple and ice cream. Enjoy!
MORE INSPIRATION
FIND Tieghan at halfbakedharvest.com
