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Michigan Apple Flan
This recipe was prepared by Chef Pete on WDIV, "Live in the D", where he was discussing dishes to serve at 4th of July parties.
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- 1 box Frozen Puff Pastry (Chef Pete uses Dufour)
- 1 jar Michigan Apple Butter (about 1 cup)
- 3 Fresh Apples (Golden Delicious, Braeburn or Granny Smith)
- 1/2 cup Granulated Sugar
- 1 tsp. Ground Cinnamon
- 1 Egg (Extra Large is fine)
- Water, as needed
- Thaw the puff pastry sheet and cut it into 2 strips approximately 5" x 10" or 12".
- Place the cut sheets side by side on a cookie sheet spaced about 1" apart from one another.
- Spread approximately 1/2 cup of apple butter on top of each puff pastry sheet leaving a 1/2" to 3/4" border around the perimeter of the untopped pastry.
- Peel, cut in half and core 3 apples (it could take 4), then slice apple halves into 1/8" thick slices.
- Shingle the slices on top of the apple butter only, overlapping as you go, until the entire buttered dough is covered. Repeat with the second piece of puff pastry.
- Beat egg with approximately 1 Tbsp. water and lightly brush around the dough perimeter.
- Evenly sprinkle approximately 1/4 cup of granulated sugar and 1/2 tsp. of cinnamon over each flan.
- Bake in a 375 - 400 degree oven for approximately 25 minutes or until the edges of the flan have puffed up to about 1/2" and is medium brown and crisp.
- Remove from the oven, allow to cool and cut into wedges.
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