Think of this as a crispier, yummier version of apple upside-down cake.
3 large apples, cored and cut into quarters
1 1/2 tablespoons of unsalted butter
1/2 cup of granulated sugar
1 tablespoon of red wine
1 sheet puff pastry
Cinnamon, for garnish
Whipped cream, for garnish
Assorted unsalted nuts, for garnish
Line a cake pan with parchment paper, and preheat oven to 480 degrees F.
Cut out the puff pastry so that it's slightly larger than the cake pan.
Peel the apples. Core and cut them into quarters.
Melt the butter in a frying pan. Add in the apples and sauté with the butter for 30 seconds. Add in the sugar and vanilla extract, and cook for another 30 seconds.
Once sugar has dissolved, add in the red wine. Cover and cook over medium heat for 10 minutes. Cook uncovered for another 5 minutes to let the liquid evaporate.
Arrange cooked apple slices on the bottom of the cake pan. Then place the puff pastry right on top.
Bake for 15 minutes. Take it out of the oven and let it cool.
Serve with whipped cream, cinnamon and nuts.