Apple Lemon Puff Recipes

LEMON CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

APPLE AND LEMON CURD TARTS

Steps:

• Preheat the oven to has 7, 220C, fan 200°C Line two baking sheets with nonstick baking paper.
• Unroll the puff pastry sheet, lay it on a work surface, then cut into 8 rectangles. Lightly score about 5mm (1/4 in) from the edges of each rectangle with a sharp knife, to give a narrow border. Lay them on the baking sheets. Spread 1/2 tablespoon of the lemon curd over the centre of each piece of pastry, just up to the border.
• Lay the apple slices onto each piece of pastry so they overlap, standing up slightly, and cover the centre of the pastry, but leave most of the border uncovered. Bake for 15-18 minutes, or until the apples are just tender and the pastry edges are golden.
• Meanwhile, for the glaze, warm the remaining 3 tablespoons of lemon curd in a small pan with 2 teaspoons of water, until it is just runny. Remove the tarts from the oven, and brush the apples and pastry edges with the glaze. Leave them to cool slightly, then serve warm with double cream or vanilla ice cream.

APPLE TURNOVER RECIPE

Steps:

• Place the apples, lemon juice and sugar in a pot over medium heat and cover with a lid.
• Toss to turn a few times, but only steam them for a few minutes, just to soften them a little. Remove from heat and allow to cool.
• On one piece of puff pastry, put about 2 tablespoonfuls of apple filling. (Tip: if you have two sheets of puff pastry, keep the one you're not working with in the fridge as it's more difficult to work with when it gets warm.) Imagine that there is a line diagonally across the pastry and keep the filling on one triangle of the square.
• Wet two edges of the puff pastry with your finger dipped in water. Then fold the empty corner of the pastry over the apples and seal the edges with a fork. With a knife, make a small slit or two in the top of the pastry.
• Repeat with the rest of the apples and pastry, and place on lined baking sheet. Brush with a very slightly beaten egg white (do not let it get frothy, just to make it easier to brush), and sprinkle with a coarse sugar. Another option is to omit the sprinkled sugar and just dust the apple turnover with powdered sugar after baking.
• Bake for approximately 20-25 mins. until golden brown.
• Allow to cool if filling with fresh cream or the cream will melt. Slice the top part of the pastry open, without cutting the top off completely.
• Fill with freshly whipped, unsweetened cream. (Add a dusting of powdered sugar if you like.)

APPLE LEMON PUFF

Steps:

• In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2 teaspoons of sugar. Cook until tender, turning once. In a bowl, beat the egg yolk, lemon zest and vanilla for 1 minute. In another bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top. Bake at 350° for 15-18 minutes or until golden brown and set. Invert onto a serving plate.