2Granny Smith applespeeled, cored and thinly sliced
2tablespoonsbutter
1/2cupbrown sugar
1/2teaspoonground cinnamon
1tablespooncornstarch
1tablespooncold water
1sheet puff pastrythawed
Instructions
In a large bowl, combine the lemon juice and water. As you slice the apples, put the slices in the water to keep them from browning.
Drain the apples and pat dry. In large skillet melt the butter over medium heat. Add the apple slices to the skillet and turn up the heat to medium-high. Cook the apples while stirring for about 3 minutes. Stir in the brown sugar and cinnamon. Continue to cook and stir for 2 more minutes.
In a small bowl, mix the cornstarch and cold water together then pour into the hot apple mixture. Cook for another 2 minutes or until the sauce has thickened. Turn off the heat and let the apple mixture cool.
Preheat the oven to 400 degrees F.
Unfold the thawed puff pastry sheet. Cut the puff pastry into a square. Cut that square into 4 smaller but equal squares. Spoon the apple mixture evenly into the center of each square. Fold all the corners of the square into the middle so all the corners touch, pinch them together. They will come apart when baking because there is no egg wash to hold them together. It’s okay.
Bake for 25 minutes. The Puff Pastry Apple Beds are done when they are puffed and lightly browned. Top with ice cream, caramel sauce and/or whipped cream. Enjoy!