INGREDIENTS
- 4 Sheets (2 pounds/900 g) thawed puff pastry
Apple pie filling
- ½ cup (125 ml) unsalted butter
- ½ cup (125 ml) brown sugar
- ½ cup (125 ml) white sugar
- 1 tsp (5 ml) freshly, grated nutmeg
- ½ tsp (2 ml) cinnamon
- Juice of ½ lemon
- 1 tsp (5 ml) pure vanilla extract
- 8 peeled, cored, and thinly sliced Gala apples
Bourbon Syrup
- 1 cup (250 ml) pure maple syrup
- ¼ cup (60 ml) bourbon
Vanilla Whipped Cream
- 2 cups (500 ml) cold whipping (35%) cream
- ½ cup (125 ml) icing sugar
- 1 vanilla pod
METHOD
Allow the puff pastry to come to room temperature. Preheat a non-stick waffle iron.
Melt the butter in a large saucepan over medium-high heat. Add the brown sugar, white sugar, nutmeg, cinnamon, lemon juice, and vanilla. Stir well to ensure the sugar has dissolved, then add the apple slices. Turn the heat down to medium-low and cook, stirring occasionally, for 5 to 8 minutes, or until thickened and caramelized.
While the apples are cooking, gently roll out the puff pastry sheets.
Grease the waffle iron. Lay a puff pastry sheet over the waffle iron and spoon one-quarter of the Apple Pie Filling into the centre of the waffle iron. Fold in all four corners of the puff pastry to cover the filling, slightly overlapping them, and close the waffle iron. Cook for 5 minutes, or until golden brown. Repeat with the remaining 3 sheets of puff pastry and the remaining Apple Pie Filling to make 4 waffles.
In a small saucepan over medium heat, stir together the maple syrup and bourbon. Simmer gently, continuing to stir until thickened, about 5 minutes. Remove from the heat and set aside.
Pour the cream and icing sugar into a large bowl. Slice your vanilla pod in half lengthwise and scrape the seeds into the cream. Beat the ingredients together for 5 to 6 minutes, or until airy. Be sure to incorporate lots of air and this process will be quicker than you think!
To serve, place an Apple Pie Waffle on each plate and top with Vanilla Whipped Cream and a drizzle of Bourbon Syrup.