This recipe looked so bright and sunny in the cookbook that Meave and I had to try it. It was characterized as being “so easy,” and that really is true. Looks fantastic and isn’t hard at all to prepare. Oh yeah, and tastes great.
Here’s the deal…
1 sweet potato, thinly sliced
1-2 Gala apples, thinly sliced
1 tablespoon orange juice
1 teaspoon extra virgin olive oil
2 tablespoons of honey
1 sheet of puff pastry, sold frozen
1 teaspoon of ground cinnamon
Take your sheet of puff pastry out of the freezer and let is thaw out while you make the other preparations. It should be chilled but warm enough to roll out onto your cookie sheet.
Preheat your oven to 350 degrees F, and line a cookie sheet with parchment paper. (We didn’t have parchment paper, so we floured our cookie sheet instead. That worked fine.)
Lay out your apple slices and sweet potato slices in a 9″ x 13″ baking dish. Mix the honey, orange juice, and olive oil, and then drizzle this mixture over the apple and sweet potato slices. Roast in the oven for about 15 – 18 minutes.
While the sweet potato and apple slices are cooking, roll out the puff pastry, 1/4″ thick, onto a floured surface. We used our cookie sheet. It should come out to roughly a 12″ x 20″ rectangle. Create an edge on all sides of the pastry by rolling up a little of the edge. Poke a fork in the center of the dough a couple of times. If your dough isn’t already on your cookie sheet, move it there now.
Remove the roasted sweet potato and apple slices from the oven, and arrange them on the dough — making any pattern that pleases you. Pour the leftover liquid from the bottom of your baking dish over the top of everything. Bake for 15 – 18 minutes, until the pastry has puffed up a little and turned golden brown.
Sprinkle with cinnamon, let cool slightly, and eat! (We didn’t do this, but the original recipe recommends topping it with whipped cream.) Enjoy!
(This recipe is adapted from The Organic Family Cookbook by Anni Daulter.)