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Apple Puff Pastry
By Chef Tom Fraker

Apple Puff Pastry

1 3/4 sheets Puff Pastry Sheets
Unsalted Butter (as needed) melted
2 large Eggs
2 tablespoons Water
4 Organic Apples (Use Granny Smith Apples) cored and sliced
2 tablespoons Water
3 tablespoons Unsalted Butter
3/4 cup Granulated Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
Tools Needed
2 inch Round Cookie Cutter
3 inch Round Cookie Cutter

Preheat oven to 350ยบ.

Using a 3-inch round cookie cutter, cut out 12 rounds. Using a 2-inch round cookie cutter, cut out the center of 6 of the 3-inch rounds. In a small bowl, mix together the eggs and water. This is the egg wash.

On a cookie sheet greased lightly with cooking spray, place the 6 whole 3-inch rounds. Next, paint the edges with the butter and set the remaining rounds on top. Press down slightly on the puff pastry. Brush the tops with the egg wash. When these cook, they will puff up to form bowls.

Cook until golden brown. Remove from the oven and set aside to cool. In a large sauce pan, heat the water and butter over high heat until butter is melted. Add the apples, sugar, cinnamon and nutmeg.

Cook until soft and tender.

Fill the puff pastries and top with your favorite garnish, such as whipped cream.

Note: I like to top these with whipped cream dusted with cinnamon sugar.