Apples Wrapped In Puff Pastry Recipes

QUICK PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

INSIDE-OUT CARAMEL APPLES

Steps:

• Heat the oven to 400°F. Stir the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.
• Coat the apples with the cinnamon mixture. Spoon 2 tablespoons caramel topping into each apple.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x9-inch rectangle. Cut into 9 (1x10-inch) strips Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes from the last pastry strip.
• Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
• Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the ice cream.

SIMPLE PUFF PASTRY APPLE DESSERT

Steps:

• 1. Prepare apples. I peel them and then use a corer/slicer that gives you 8 wedges. Cut each wedge into 3 pieces. Place cut apples in a bowl of water with the lemon or lime juice as you cut it so it won't discolor. When you are done cutting all apples, drain them well.
• 2. In a very large skillet, melt the butter over a low/medium heat and toss in the apples.
• 3. Sprinkle with cinnamon and sugar. I use golden delicious apples (NOT red delicious, which will turn to mush) Cortlands are really good too. If you use a tart apple, like granny smith, you will need to increase the sugar to 1/2-2/3 cups.
• 4. Cook the apples until they are a little soft, but not cooked to mush. Cool for 5 minutes.
• 5. Fill the 5x5 inch puff pastry squares & close in a triangular shape, pinching the edges well all around. Place on a baking sheet.
• 6. Brush cream on each one & sprinkle with raw sugar.
• 7. Place in preheated 400 degree oven until nicely browned. It usually takes about 20 minutes, but watch after 15 minutes, so that they don't burn. I have found that they bake best on the middle shelf. The tops burn on the top shelf and the bottoms burn on the bottom shelf, so bake in two batches if you have to.

PASTRY WRAPPED BAKED APPLES

Steps:

• Position rack in center of oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
• Peel and core the apples.
• Combine the brown sugar, raisins, nuts and cinnamon in a small bowl, then divide between the apples, stuffing the hollowed core. Top with small bits of butter.
• Lightly dust your work surface with flour. Unfold one of the puff pastry sheets and roll it out slightly to create one solid piece by smoothing out the folds. Cut out a 9-inch square, saving the extra pieces. Place one apple in center of pastry and bring one corner up to the center, gently pressing the pastry along the contours of the apple but use the corner to stick up slightly to begin creating your "stem". Bring the next corner up and repeat, using water to seal pastry to itself and pressing that corner to the first corner, again building up the "stem". Work your way around the apple one corner at a time, overlapping the pastry slightly as you go to create a nice round shape (you want it to hug the apple). Repeat with second pastry sheet and second apple. Cut out leaves with cookie cutters or create freeform leaves with a small paring knife from pastry scraps. Make an egg wash by whisking together egg and water and brush all over pastry. Affix the leaves and then brush leaves with egg wash as well.
• Bake for about 25 to 35 minutes or until pastry is golden brown. Allow to sit for 5 to 10 minutes; these are best served warm, although they can be served at room temperature. Serve the same day they are baked.

BAKED BRIE EN CROUTE WITH APPLES AND WALNUTS

Steps:

• Line a rimmed baking sheet with parchment paper. Arrange oven shelf to middle position. Preheat oven to 425°F.

APPLE CINNAMON SLAB PIE

Steps:

• In a large skillet, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occassionally until apples are soft and caramelized (5 min).
• Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches)
• Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
• Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
• Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.

HOMEMADE APPLE DUMPLINGS WITH PUFF PASTRY

Steps:

• Pre-heat your oven to 350 degrees
• In a small bowl, mix together your cinnamon and sugar and set aside
• In a small bowl beat 1 egg and set aside. This is your egg wash for later.
• Peel and core 4 apples
• Remove one of your puff pastry sheets from the package and gently roll it out on a lightly floured surface to 1/8 inch thick and make sure it is square. The packages usually come with two sheets so you can set the second sheet aside for another dish (if you are not doubling this recipe and using it)
• Now evenly cut your puff pastry into 4 squares with a sharp knife