It’s the weekend or holiday, and you want to make something special for breakfast. This tasty treat may be it! And it feeds four people easily.
The next question is to peel or not to peel the apple? I like apple peel so it doesn’t matter to me if the peel is included. I didn’t find a difference in taste by fixing it both ways (peeled or unpeeled apple). I have an apple peeler/corer tool and when I use it, the apple is automatically peeled, cored, and thinly sliced. I love this tool and have used it with pears and potatoes, although not with as good results as the apple.
If you peel the apple, what do you do with the peel? Most people throw it away or compost it, but wait! You can use it. I have sprinkled it with sugar and cinnamon and cooked the peels scattered on a baking pan until they are crisp. They are kind of candied and can be crushed to top ice cream, yogurt, or just eaten right out of the baking pan. Yum!
If you don’t like to eat the peels, then you can turn them into garnish. Twist them into little rose flowers or tie them into bows to put on the plate. Too much? Well one maybe more practical use, apple peels can also be added to Apple Martinis. Enough?
What is the best apple to use? I used a Fuji apple in my recipe. Sometimes I use Honey Crisp. Golden Delicious or Granny Smith’s were also recommended so I think it is safe to say you could use about any variety.
This apple pan puff also makes a nice dessert or accompaniment to a pork roast dinner.