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Peel and core the apples, then cut them into 6 even slices.
Preheat oven to 375 F.
Place the softened butter and sugar in a 10-inch nonstick skillet, then cook over medium heat until the butter and sugar are melted.
Place the apples in the skillet with the melted butter and sugar, then cook over a medium-low heat for around 10-15 minutes, stirring occasionally and coating the apples in the mixture. The goal is for the apples to become a little bit tender and for the mixture to turn a golden brown caramel color.
Once the mixture is golden brown, use a spatula to arrange the apples in a spiral pattern. Turn off the heat.
Roll out a sheet of thawed puff pastry to a 12-inch circle, and place it on top of the apples in the pan, tucking the excess around the inside of the edges of the pan.
Bake for around 35-40 minutes, or until the pastry is golden brown and firm.
Let cool in the pan for 5 minutes, then gently turn out onto a serving platter. You may need to rearrange a couple apples if any of them move or stick to the pan. Dust with powdered sugar and serve warm.
Original Recipe Courtesy of AJ DeDiego
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