I'm not much of a desert person, but this utterly simple desert is so ultralight that it's become my favorite.
Cut rounds from puff pastry. I never make my own puff pastry, a little too complicated. Use a saucer to cut nice rounds.
Preheat the oven at 200°C. Soak a handful of raisins in grappa; both are almost family of each other.
Peel some sweet apples and cut in thin halfmoon slices. Stack on the pastry rounds, make sure they overlap generously as they will shrink.
Mix some plain sugar with 1/4 teaspoon of chinese 5-spices and mix. Sprinkle half of the sugar preparation over the apples.
You could put a very small piece of butter on them too, but it's not necessary.
Bake in the hot oven for 30-40 minutes; always lift one and check if the pastry is golden brown underneath, so, don't get them out sooner.
As soon as they come out of the oven, sprinkle again with the rest of the sugar preparation.
Have some fat cream, add a little sugar and a tablespoon of the grappa from the raisin/grappa mixture and whisk until a little thickened. Add some raisins.
My question; I would like a thin, smooth layer between apples and pastry, a cream or something, to go in the oven indeed. Any suggestions?