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Ingredients:
4 apples, peeled and diced into small pieces
1 package of store-bought puff pastry
3 tbsp butter
1/2 tbsp cinnamon
1 tsp nutmeg
1 cinnamon stick
1/2 cup brown sugar
1/3 cup granulated sugar
1/3 lemon, cut and squeezed
1 tsp corn starch mixed with a splash of water to create a small slurry
1 egg, beaten for egg wash
Directions:
- preheat oven according to puff pastry package, mine was 400F
- add diced apples, butter, brown and granulated sugar, cinnamon, nutmeg and cinnamon stick to a pot on medium heat, stir occasionally until well combined.
- let the mixture cook for a few minutes until lightly bubbly, turn down heat and add cornstarch slurry. Stir until combined and the filling starts to thicken
- remove from heat and let cool
- lay out puff pastry dough and cut into six rectangles, place into cupcake/muffin tin, leaving the corners hanging over the edge.
- fill with a tbsp of apple filling, making sure that the puff pastry edges can still fold over the top.
- fold puff pastry edges in and brush with egg wash
- bake for 18-20 minutes, watch closely. You may have to check to see if the bottoms are done and not soggy. If the tops gets too brown, lower temperature to 350 and bake for a few extra minutes to the bottoms and crisp up. I had to do this and it took an additional 3-5 minutes in the oven.
-remove from tin and enjoy!
recipe from @cookingwithkelli on ig π«ΆπΎ
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