D.I.Y. APPLE MILLE-FEUILLE

D.I.Y. Apple Mille-Feuille image

Provided by Claire Saffitz

Yield 8 Servings

Number Of Ingredients 13

1 package frozen puff pastry, thawed in refrigerator
All-purpose flour (for surface)
1 large egg, beaten to blend
2 tablespoons sugar, plus more for sprinkling
Nonstick vegetable oil spray
3 Pink Lady apples, scrubbed, thinly sliced crosswise into 1/8" rounds, seeds removed
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
Pinch of kosher salt
1/3 cup pure maple syrup, plus more for serving
3 tablespoons bourbon or applejack brandy, divided
4 tablespoons unsalted butter, cut into pieces
1 cup chilled heavy cream

Steps:

Preheat oven to 400°F. Roll out pastry on a lightly floured surface to flatten and smooth creases. Trim slightly to make clean, straight edges; cut into 16 squares or rectangles. Transfer to a parchment-lined rimmed baking sheet; brush with egg and sprinkle with sugar. Coat another sheet of parchment with nonstick spray and place, oil side down, on top of pastry; top with another rimmed baking sheet. Bake until pastry is deep golden brown and puffed, 20-25 minutes. Let cool.
Reduce oven temperature to 350°F. Toss apples, vinegar, vanilla, salt, 1/3 cup maple syrup, and 2 tablespoons bourbon in a shallow 3-quart baking dish; dot surface with butter. Cover tightly with foil and bake until apples soften and have released their juices, 30-35 minutes. Remove foil, baste apples with juices, and roast until apples are very tender and curled around the edges and a thin layer of juice covers the bottom of the dish, 20-25 minutes.
Just before serving, whisk cream and remaining 2 tablespoons sugar in a small bowl to medium peaks. Whisk in remaining 1 tablespoon bourbon.
Let guests assemble individual mille-feuille, topping pastry with apples, whipped cream, and a drizzle of maple syrup.
Apples can be baked 2 hours ahead. Let cool; store tightly wrapped at room temperature. Gently reheat before using.