Ingredients
all-purpose flour, for rolling
1 sheet puff pastry(from 17.3 oz pkg) thawed
3 T unsalted butter
3 lbs Gala or Fuji apples (about 6) peeled, cored, and thinly sliced
1/2 c plus 2 T sugar
1/2 t ground cinnamon
Preparation
Preheat oven to 400. line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry, roll out to a 12 by 14 inch rectangle. Place on sheet, refrigerate. In a large skillet, melt butter over medium; reserve 1 T in a small bowl. To skillet, add apples 1/2 c sugar, and cinnamon. Increase heat to medium-high cook tossing occasionally until apples are tender and liquid has evaporated about 15 min. Spread filling on a 2nd rimmed baking sheet. Let cool. Mound filling horizontally in a strip accross the enter leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down. Brunch pastry with reserved melted butter, sprinkle with remaining 2 T sugar. Cut steam vent in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 1- minutes before serving
