Ingredients
Filling Ingredients
- 4 pounds Granny Smith apples (about 8 apples)
- Juice and zest from 1 lemon
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Topping Ingredients
- 1 (14-ounce) package frozen puff pastry
- 1/4 cup melted butter (divided, 2 tablespoons + 2 tablespoons)
- Powdered sugar, for dusting
Instructions
- Thaw the puff pastry: Remove the frozen puff pastry from the freezer and allow it to thaw at room temperature for 20 to 30 minutes while you prepare the other ingredients. This ensures it becomes pliable and easier to handle.
- Heat the oven: Preheat your oven to 425°F (220°C) to get it ready for baking the dish.
- Prepare the apples: Core and peel the apples if desired. Slice them into 1/2-inch thick pieces and place them in a large mixing bowl. Add the lemon juice and zest to the apples, then gently toss to combine and prevent browning.
- Combine the filling: Add the brown sugar, 2 tablespoons melted butter, all-purpose flour, cinnamon, vanilla extract, cardamom, ginger, sea salt, cloves, and nutmeg to the apples. Toss gently until all apple slices are evenly coated. Spread this mixture evenly in a 9 x 13-inch baking dish.
- Prepare the puff pastry topping: Lightly flour a cutting board and unfold the thawed puff pastry on it. Using a pizza slicer or sharp knife, cut the pastry roughly into 1-inch squares or your preferred size and shape. Layer these squares over the apple filling, slightly overlapping and pressing down any corners that stick up to prevent burning. Brush the puff pastry squares with the remaining 2 tablespoons of melted butter using a pastry brush.
- Bake: Place the baking dish uncovered into the preheated oven. Bake at 425°F for 20 to 25 minutes until the puff pastry turns a light golden brown. Monitor carefully—if the topping begins to brown too much, tent with aluminum foil to prevent over-browning. Then reduce the oven temperature to 350°F and bake for an additional 30 minutes until the apple filling is bubbly and the apples are tender. Remove from the oven and transfer the dish to a wire rack to cool slightly.
- Press down the topping: Using a spoon, gently press the puff pastry topping down into the hot, bubbly apple filling to allow it to soak up some juices. Avoid submerging the pastry completely to maintain some crispness. Dust the top evenly with powdered sugar through a fine mesh strainer.
- Serve warm: Serve the apple pandowdy warm with a scoop of cold vanilla ice cream for a comforting and delicious dessert experience.
Notes
- If you prefer, you can peel the apples for a smoother texture, but leaving the peel on adds extra fiber and visual appeal.
- Using tart Granny Smith apples balances the sweetness of the brown sugar and spices well.
- To prevent the puff pastry from browning too quickly, tent with foil if necessary during baking.
- Serving warm with vanilla ice cream enhances the dish, but whipped cream is also a great alternative.
- Make sure the puff pastry is thoroughly thawed before cutting to avoid cracking or tearing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
