D.I.Y. Apple Mille-Feuille

1. 1

   Preheat oven to 400u00b0F. Roll out pastry on a lightly floured surface to flatten and smooth creases. Trim slightly to make clean, straight edges; cut into 16 squares or rectangles. Transfer to a parchment-lined rimmed baking sheet; brush with egg and sprinkle with sugar. Coat another sheet of parchment with nonstick spray and place, oil side down, on top of pastry; top with another rimmed baking sheet. Bake until pastry is deep golden brown and puffed, 20-25 minutes. Let cool.

2. 2

   Reduce oven temperature to 350u00b0F. Toss apples, vinegar, vanilla, salt, 1/3 cup maple syrup, and 2 tablespoons bourbon in a shallow 3-quart baking dish; dot surface with butter. Cover tightly with foil and bake until apples soften and have released their juices, 30-35 minutes. Remove foil, baste apples with juices, and roast until apples are very tender and curled around the edges and a thin layer of juice covers the bottom of the dish, 20-25 minutes.

3. 3

   Just before serving, whisk cream and remaining 2 tablespoons sugar in a small bowl to medium peaks. Whisk in remaining 1 tablespoon bourbon.

4. 4

   Let guests assemble individual mille-feuille, topping pastry with apples, whipped cream, and a drizzle of maple syrup.

5. 5

   Apples can be baked 2 hours ahead. Let cool; store tightly wrapped at room temperature. Gently reheat before using.

No additional tips available.