I am one of those people who totally subscribe to the slogan: “ An apple a day keeps the doctor away” . I eat apples all the time, I love their crunchy, juicy, sweet texture.
Except some apples end up being not-so-great and get tossed into the lower vegetable bin of the refrigerator for weeks on end.
This is an idea for something delicious and easy to do with these apples.
INGREDIENTS: Yields 4 dozens for the whole pastry package.
- 1/2 package (or the whole package!) of puff pastry squares
- 12 apples
- 3/4 cup of sugar (or more, to taste)
- 1/2 orange, juiced
- 1 egg yolk, beaten slightly with a fork
- Peel and cut the apples in small chunks; place in a large pot, add one cup of water, the juice of the orange and the sugar.
- Stew the apples, stirring them from time to time, on low heat until they are thoroughly cooked and most of the liquid evaporates. This can be done the day before.
- The apples should turn to mush and take on a nice honey color.
- Roll the pastry squares out very thin; cut several rounds with a 4 inch cookie cutter or the rim of a glass. Place a generous tablespoon of apple purée on one side of the pastry round and fold over, crimping the edges and folding them over gently.
- Place on a cookie sheet lined with parchment paper; brush a few drops of beaten egg yolk on each pocket for a nice sheen. Place in a preheated 375F oven for 20 minutes or so or until the pockets are golden, puffed up and slightly browned at the edges. Cool a few minutes and serve.
TIP: A Lebanese flavor twist here would be to add the last five minutes of cooking the apples 1/4 teaspoon of mastic, crushed with a dash of sugar in a mortar or with a rolling pin. The purée can also be enriched with a half cup of chopped walnuts.
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