Summary

Ingredients

• 100 g suar
• 1 vanilla pod (s), the pulp it
• 100 ml calvados
• 5 small apples
• 1 packet puff pastry from the refrigerated shelf
• 50 g butter

Print Recipe Pin Recipe

Instructions

1. Put the sugar and the vanilla pulp together with the calvados in an ovenproof pan and allow to caramelize until a brownish, good-smelling, viscous liquid has formed (please do not try with your fingers, risk of burns!).
2. Peel the apples and cut in half or thirds (depending on the size), remove the core, then add to the pan with the calvados-vanilla-sugar mixture and turn until they start to soften. Spread the apples in the pan so that it is full.
3. Now distribute the butter on the apples, place the puff pastry over the contents of the pan and press down on the sides with a spoon. Put the whole thing in the oven preheated according to the package instructions for 25 - 30 minutes (convection).
4. Then take the pan out with a pot holder, take a large plate or a dessert plate, place it on the pan and carefully turn the whole thing over. Let cool down briefly and serve with vanilla ice cream or cream.