4 medium tart green apples, peeled, cored,
quartered, sliced
1 cup toasted sliced almonds, chopped,
divided use
1 cup sour cream
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup raisins
1 cup sugar
Pinch of ground cinnamon
1 slice of sponge cake, 10 x 2 1/4-inch
1/3 cup rum
1 sheet prepared frozen puff pastry, thawed
according to package directions
Egg Wash:
1 egg beaten with 1 teaspoon water
1 tablespoon sugar
Optional Garnish:
whipped cream and fresh berries
Preheat oven to 375*F (190*C).
In a large bowl, combine apples, 3/4 cup
of the almonds, sour cream, whipping cream, vanilla, raisins,
sugar and cinnamon. Toss gently. Allow to stand at room temperature
for 30 minutes.
Place puff pastry on a lightly floured,
dry surface. Using a rolling pin, roll until approximately 12
x 6 x 1/8-inch. Place on baking sheet. Place sponge cake down
the middle. Drizzle rum over cake. Place apple mixture on top
of cake. Fold puff pastry over the top and seal. Seal ends, too.
Brush with egg wash. Sprinkle on remaining
almonds and 1 tablespoon sugar. Bake in middle of preheated oven
until golden brown, approximately 20 to 25 minutes.
Makes 8 servings.
*To toast almonds, place on baking sheet
and place in a 350*F (180*C) oven for 3 to 5 minutes. Watch carefully
because they can burn easily.
