Autumn calls for all things apple in the desserts around here.
I have recently discovered puff pastry and how easy it is to use.
It is found in the frozen section of your local grocery,
by the deserts and pie crusts.
Let it thaw for about 40 minutes, spread it out on a floured surface and give it a slight roll to smooth the seams. If the seams break, use a little water and pinch them back together before rolling.
After you’ve smoothed and flattened it a bit, cut it down the center.
Spoon your pie filling onto the center of one half and brush the edges with a beaten egg.
Place the second half on top and use a fork to press the edges to seal them.
Brush the top with the rest of the beaten egg.
Cut about 4 small air vents in the top.
(which I forgot to do in the photo above)
Bake for 15-17 minutes or until the top is golden brown.
Cover with a glaze and eat them warm!
Now, for the filling, you have two options.
The easy way or the hard way. 🙂
First choice, the easy way.
Go buy a can of apple pie filling and spoon it on.
The second choice is to make an apple filling.
It’s a lot more work, but goodness, I just wanted to eat all the filling
before I got the pastry rolled out.
You can use a filling recipe of your choice or the following recipe.
Apple Puff Pastry
4 large apples
(app 4 cups, finely sliced)
8 TBS butter
1/2 c brown sugar
2 tsp cinnamon
Melt the butter and dump sliced apples into the pan.
Stir until lightly browned.
Add cinnamon and sugar.
Simmer for about 15 minutes.
1 box Puff Pastry.
Thaw 40 minutes, roll out and cut down the center.
Place apple filling in the center of half.
Whip one egg and brush the edges of the pastry.
Top with the other half and use a fork to seal the edges.
Brush the top with remaining egg.
Cut 4 air vents in the top.
Bake at 400* for 15-17 minutes or until brown.
Cover generously with a powdered sugar glaze.
Serve warm and enjoy!