one box frozen puff pastry shells (6 pieces)
6-7 medium apples
juice of 1/2 lemon
2 Tbs butter
1/2 cup apple cider
1/4 cup light brown sugar
1/4 - 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 cup apple cider
2 Tbs cornstarch
approx. 1 cup heavy cream, whipped until stiff
1/4 tsp ground cinnamon or more to taste
Preheat the oven to 425 degrees, place the puff pastry shells onto a baking tray and bake them according to directions.
While the puff pastry shells are baking, squeeze the juice of 1/2 lemon into a mixing bowl and then peel, core and thinly slice 6 - 7 medium apples, one at a time, adding them to the lemon juice as you go.
Once the apples are sliced, add 2 Tbs butter to a large saute pan, add the sliced apples, add 1/2 cup apple cider, 1/4 cup light brown sugar and a sprinkling each of ground cinnamon, ground nutmeg and ground allspice, turn the heat to high and cook the apples for 5 - 10 minutes until they're close to having an apple pie filling consistency.
While the apples are cooking along, add 2 Tbs cornstarch to a scant 1/4 cup apple cider and use a fork to mix it up.
Take the puff pastry shells out of the oven when they have puffed up and are a nice golden brown.
When you're happy with the consistency of the apples, add the cornstarch mixture, stir that in and let it cook along for 30 seconds or so to thicken up and then turn the heat off.
While the apples are cooling down a bit, whip some heavy cream in a mixing bowl and then add a little ground cinnamon to taste.
Once the puff pastry shells have cooled, use a small knife to cut out the top circle of each one and very carefully remove inner, doughy part.
Serve each one filled and overflowing with warm cooked apples and finish with cinnamon whipped cream.
Use canned whip cream instead or serve with vanilla ice cream.
This is enough apple mixture for 12 puff pastry shells if you just fill each shell instead of spooning apples onto the plates as well.