A pandowdy was originally a way to use up stale bread. It was mixed with spiced apple slices and baked in to a type of bread pudding. This version is made with puff pastry to make it quick and easy. I liked it, but next time I'll up the apple to pastry ratio. But you have to careful not to to overfill the baking dish or it will bubble over and make a mess in your oven.
1/2 package puff pastry
6 large apples
1/2 cup (1 stick) of butter
3 Tablespoons flour, divided use
2/3 cup brown sugar
1 Tablespoon vanilla
2 teaspoons cinnamon
1 lemon, zest and juice
1/2 teaspoon salt
2 Tablespoons Turbinado sugar
Preheat the oven to 425°.
Get out one folded sheet of puff pastry. Set it on the counter to let it thaw.
Melt the stick of butter in a medium saucepan over medium heat. Swirl the pan frequently for about 5 minutes until the butter turns a golden brown. Don't do a lot of other things when this is going on or you'll burn the butter. Like I did. Set aside.
Peel the apples. Cut chunks leaving the core behind. Cut into slices and then cut them in half, making uneven chunks.
This is a rustic dessert!
Wash the lemon. Use a microplane to zest just the yellow part of the lemon. Cut it in half and squeeze the juice
Place the chunks in a large bowl and add in 2 Tablespoons flour, brown sugar, vanilla, cinnamon, lemon zest, juice and salt. Mix together.
Mix and place in a 12X8, or thereabouts, baking dish. Drizzle all but 2 Tablespoons of the browned butter over the apples.
Sprinkle about half of the remaining Tablespoon of flour on the counter and unfold the thawed puff pastry. Dust the top with the rest of the flour. Brush both sides gently with your hand. Cut the pastry in uneven strips with a knife or pizza cutter. Then cut the strips crosswise to make pieces about one inch...ish.
Place the puff pastry all over the apple mixture. Use a pastry brush to brush the rest of the browned butter on the pastry chunks. Sprinkle the turbinado sugar over the top of the dish.
Bake for 20 minutes. Lower the heat to 350° and bake for 25 minutes more or until the pastry has puffed and is a golden brown.
Serve warm. You can sift on some powdered sugar to dress up the dessert.
But the best way is with a scoop of vanilla ice cream. AND the powdered sugar.