Put some flour on a flat surface and spread the puff pastry. Using a rolling pin, flatten the puff pastry until it is large enough to cover the entire pan. (You can trim the corners a bit so that you don't have too much puff pastry).
Peel the apples. Cut in half horizontally and scoop out the seeds with a scoop to make fruit balls.
Put the sugar, Calvados, vanilla seeds and vanilla bean in the skillet over medium heat. Without stirring, allow the sugar to dissolve and cook until a light caramel forms.
Once the caramel is brown, add the apples. Gently stir everything in the skillet for 5 minutes until the apples start to get soft. Add the cubed butter and put the puff pastry on top. Carefully arrange the edges of the puff pastry so that they do not slip out of the pan. (It is recommended to use a wooden spoon so as not to burn yourself).
Put the pan in the oven and cook for 25-30 minutes or until the puff pastry is golden brown. Remove from the oven and turn the cake onto a plate. (Tip: if you have too much liquid, you can drain it before turning).
Let cool for a few minutes and serve with ice cream of your choice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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