Apple Cinnamon Puffs Recipes

APPLESAUCE PUFFS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
• Mix baking mix, applesauce, 1/4 cup sugar, milk, egg, oil, and 1 teaspoon cinnamon together in a bowl until just blended.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until golden, 12 to 15 minutes.
• While puffs are baking, place melted butter in a shallow bowl, and combine remaining sugar and cinnamon in a second shallow bowl.
• Dip warm puffs in melted butter, then in the cinnamon-sugar mixture.

THE BRAFFERTON INN APPLE CINNAMON PUFFS

Steps:

• Heat oven to 350 degrees.
• In a small bowl, mix cream cheese and powdered sugar until well blended; set aside.
• In another small bowl combine sugar and cinnamon; set aside.
• In yet another small bowl, combine apples and dates; set aside.
• Separate dough into 8 biscuits, separate each evenly into 2 rounds; place 8 rounds on cutting board.
• Spread each biscuit round with 1 T cream cheese mixture to within 1/2 inch of edge.
• Top each with 1 rounded tablespoon of the chopped apple and dates.
• Press remaining biscuit halves out slightly. Place each on apple-topped biscuit round press edges to seal.
• Dip each round in melted butter then dip in cinnamon and sugar mixture.
• Place in creased large muffin tin.
• Bake at 350 degrees for 13-18 minutes or until golden brown.
• Cool 10 minutes. Serve warm.

APPLE TURNOVERS

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.