I don’t make this that often, because, let’s be honest, it’s not really one of the healthiest dishes. But when you have someone over for dinner, all the more reason to indulge yourself and make something devilishly good. I let the caramel really bubble down to a thick, sticky, dark and rich consistency, a bit longer than I usually would. Cook the apples along in the caramel sauce for ± 20 minutes so that sauce tastes like apple butter. I also let the puff pastry go really crisp, until just not burned (keep an eye on it towards the end).…
