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lundi 19 février 2024




17.3 ounce box puff pastry sheets thawed
3 cups Granny Smith apples peeled, cored and diced
6 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup granulated sugar
1 tablespoon cinnamon
caramel sauce for serving optional
oil for frying


Cut each sheet of puff pastry into 4 pieces. Place on a sheet pan lined with parchment paper.
Place the apples, brown sugar, 1/2 teaspoon cinnamon, nutmeg  and cloves in a pan over medium heat. Bring to a simmer.
Cook for 6-8 minutes or until apples are tender. Stir in the butter.
Whisk the cornstarch with 2 tablespoons of cold water and add to the apple mixture. Cook for 2-3 minutes or until apple filling has thickened.
Spoon approximately 2 tablespoons of the apple mixture onto one side of each piece of puff pastry. Brush the edges with water and fold over to make a rectangle.
Crimp the edges of each puff pastry rectangle with a fork.
Chill the pies for 20 minutes in the freezer.
Heat 3 inches of oil to 350 degrees F.
Cook 2-3 pies at a time, for 5-6 minutes or until golden brown and pastry is cooked through.
In a small bowl, mix together the granulated sugar and cinnamon.
Sprinkle the cinnamon sugar all over each pie as it comes out of the oil.
Repeat the frying and cinnamon sugar sprinkling process with all of the remaining pies.
Serve immediately, with caramel sauce if desired.

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