Michigan Apple Flan

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Michigan Apple Flan
Serves 8
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. 1 box Frozen Puff Pastry (Chef Pete uses Dufour)
  2. 1 jar Michigan Apple Butter (about 1 cup)
  3. 3 Fresh Apples (Golden Delicious, Braeburn or Granny Smith)
  4. 1/2 cup Granulated Sugar
  5. 1 tsp. Ground Cinnamon
  6. 1 Egg (Extra Large is fine)
  7. Water, as needed
  1. Thaw the puff pastry sheet and cut it into 2 strips approximately 5" x 10" or 12".
  2. Place the cut sheets side by side on a cookie sheet spaced about 1" apart from one another.
  3. 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.
  4. Peel, cut in half and core 3 apples (it could take 4), then slice apple halves into 1/8" thick slices.
  5. 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.
  6. Beat egg with approximately 1 Tbsp. water and lightly brush around the dough perimeter.
  7. Evenly sprinkle approximately 1/4 cup of granulated sugar and 1/2 tsp. of cinnamon over each flan.
  8. 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.
  9. Remove from the oven, allow to cool and cut into wedges.
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