Apple Ginger Pandowdy


Apple Ginger Pandowdy

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  • Author: The Cooking Studio



Servings: 2

3 Tablespoons butter
2 lbs. Granny Smith apples, peeled, cored, and cut into 1” thick pieces
1/3 cup brown sugar
1 ½ Tablespoons flour, plus more for surface
½ Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Pinch nutmeg
Pinch cloves
¼ teaspoon salt
½ lemon, zested and juiced
¾ inch piece of fresh ginger, peeled and grated
½ sheet puff pastry, thawed
Granulated sugar, for sprinkling


Pre heat oven to 425 degrees Fahrenheit.

In a small saucepan, heat butter until bubbling and slightly browned, about 5 minutes, set aside.

Place cut apple wedges into a medium mixing bowl, and combine brown sugar, 1 ½ Tablespoons flour, vanilla, spices, salt, lemon zest, juice, and grated ginger. Stir to combine thoroughly.

Transfer apples to a sprayed baking dish, reserve 1 Tablespoon of the browned butter that has been set aside, and drizzle remaining butter over the top of the apples.

Lightly flour work surface and place puff pastry on top of the flour and slightly flour the top of the puff pastry.

Cut puff pastry into irregular 1” pieces, any shape is fine.

Arrange puff pastry over the apples, brush with reserved brown butter and sprinkle granulated sugar on top.

Bake Pandowdy until pastry is puffed and golden around the edges, approximately 25-30
minutes, reduce oven temperature to 350 and continue to bake until juices are thick and
bubbling and pastry is brown all over, 20-25 minutes longer. Remove from oven.

Using a spoon, press the puff pastry down into the juices, but do not submerge. Serve
warm with Chantilly cream.


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