I feel like brown butter and sage has passed cliche and rounded the corner of classic. Maybe I just tell myself that to feel a little better about how much I use this combination. I’m nervous that it’ll be to the teens what salmon mousse was to the 80s or hard boiled eggs where to the 30s. These edible time capsules that seem quaint and silly now, were on the cutting edge of sophistication way back when. Oh well, I guess it’ll just be me and my side pony tail and tamagotchi, eating brown butter while listening to Matchbox Twenty.
The brown butter/sage/apple/ cream cheese combination is unexpected and absolutely delicious. Sage adds earthiness, the brown butter a hint of nuttiness and depth, the cream cheese a bit of sharp richness, and the apples laying the foundation of awesome. I stuff this delicious combination in frozen puff pastry, but this would be delicious in a double pie crust, baked like an apple pie. Don’t forget to serve it with a scoop of ice cream!
2 tablespoons unsalted butter
1 sprig fresh sage
4 tart apples, peeled, cored and sliced about 1/4 inch thick
1 cup brown sugar
1 tablespoon flour
1/4 cup cream cheese
1 17.25-ounce package frozen puff pastry sheets, thawed
INGREDIENTS (EGG WASH)
1 tablespoon cream
1 tablespoon raw sugar
Preheat the oven to 400 F.
Melt butter and add the sprig of sage in a large sauté pan over medium heat until it lightly browns, then add the sliced apples. Cook and stir for about 2 minutes. Add brown sugar and cook, stirring, for 2 more minutes. Sprinkle in the flour and add cream cheese to the sauté pan, mixing well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly. Remove sprig of sage.
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each sheet into 4 smaller squares. Spoon apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Whisk together the egg and cream to make an egg wash and brush on the tops of the turnovers. Sprinkle with raw sugar.
Bake for 25 minutes, until turnovers are puffed and lightly browned.