The apples were multiplying in the fridge. Despite taking one for lunch nearly every day, I just couldn’t use them up.
So how do two people use up 10 apples in one day? The answer was in The SoNo Baking Company Cookbook, a frequent source of inspiration. I made an Apple Pizette. The recipe calls for ‘good quality’ applesauce. What better quality can one get than homemade? So, on Sunday morning, I set to work on Ina Garten’s Homemade Applesauce, halving the recipe and using six various types of red apples.
The 'applesauce,' before baking.
Cook's sample. It definitely passed the test!
Later that day, I rolled out the puff pastry, spread it with the applesauce, and topped it with 4 sliced green apples.
Here’s where I found out why bakery treats are so yummy: They seriously overdo it on the good stuff. Let’s just say even *I* had a hard time drenching the pastry in more than 2 tablespoons of butter, 2 tablespoons of powdered sugar and a half-cup of strained apricot jam. But when I bit into the pizette I knew — more really is, well, more!
The finished pizette -- I mean, product.
I knew the husband liked it before he even went back for seconds; it was when he said “It tastes like a really good Toaster Strudel …” Good, then it’s a perfectly suitable breakfast, right?
Adapted from The Sono Baking Company Cookbook
1/2 pound frozen puff pastry, thawed
1/2 cup good-quality applesauce
4 green apples, cored and sliced (my green apples were locally grown and smallish. If you buy Granny Smith in the store, you could use about 2)
2.5 tablespoons butter, melted
2 tablespoons confectioners’ sugar
1/2 cup apricot jam
On floured surface, gently unfold and run rolling pin over puff pastry, to get rid of creases. Transfer to a baking sheet and prick all over with a fork. Chill for 30 minutes.
Set the oven rack in the middle position. Preheat the oven to 425. While dough is chilling, slice apples and melt butter.
Pour the applesauce onto the center of the dough and spread over the dough, leaving a 1/2-inch border all around. Arrange the apple slices in overlapping rows across the dough. Brush (or drizzle) with melted butter, then dust heavily with confectioners’ sugar.
Bake 25-30 minutes, rotating sheet after about 15 minutes. While the pastry is baking, heat the apricot jam. Strain through a fine strainer.
Remove pizette from oven, and while it is still warm, brush apricot liquid over the top. Using a pizza wheel, cut into squares and serve warm.