First thaw puffed pastry in refrigerator overnight. You want to keep this pastry cold until just needed.
Using a mandolin slicer, slice apples thin.
You may core apples before slicing but I find the small organic apples have such small seeds, that once sliced I just remove them.
In a bowl mix all other filling ingredients, toss, then add apples and toss again.
Remove pastry from refrigerator and roll out to 1/8 " thickness lengthwise.
On a parchment lined baking tray, place apples in a row overlapping each other. Continue to cover pastry. Leave 1/4" edge without apples.
If you have extra apples just place in a nice pattern over initial layer. Brush edges with cream.
Bake in a preheated 425°F fahrenheit oven for 20 minutes. Edges should be a nice golden brown.
Let cool 5 minutes before transferring to serving platter.
Top with fresh whipped cream or next to a delicious scoop of vanilla ice cream.
Recipe by taylor68too.
