Ingredients

serves 4

　　1/2 teaspoon ground cinnamon

　　6 tablespoons sugar

　　1 sheet from 1 box (17 1/4 ounces) frozen puff pastry, thawed

　　All-purpose flour, for work surface

　　2 tablespoons unsalted butter

　　4 small Granny Smith apples, peeled, cored, and cut lengthwise into 1/3-inch-thick wedges

　　2 cups sweetened whipped cream

　　

Step 1

Preheat the oven to 400°F. In a small bowl, combine the cinnamon and sugar. Place the pastry on a lightly floured work surface. Sprinkle evenly with 2 tablespoons of the cinnamon mixture. Carefully roll out the dough to 1/8 inch thick. Cut out eight 3-inch squares, and place on a parchment-lined baking sheet. Cover with more parchment and another baking sheet. Chill in freezer until firm, about 15 minutes.

　　

Step 2

Bake pastry in oven until crisp and lightly browned, about 30 minutes. Remove top parchment and baking sheet. Transfer, with bottom parchment, to a wire rack, and let cool.

　　

Step 3

Meanwhile, in a medium saucepan, melt the butter over medium-high heat until foam subsides. Add the apples; cook, stirring occasionally, until golden brown, about 7 minutes. Add the remaining cinnamon mixture. Cook until the apples are tender but not falling apart. Let cool completely.

　　

Step 4

To assemble, top the pastry with whipped cream then apples; repeat with another layer of each. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.