Apple Tassies Food

APPLE PIE PASTRIES

Steps:

• In a large bowl, combine flour and salt. Cut in butter until crumbly. Sprinkle with vinegar. Gradually add milk, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle. , Meanwhile, in another bowl, combine the brown sugar, flour and cinnamon. Cut in 2 tablespoons butter until crumbly; set aside. Melt the remaining butter. Cut apples into 1/2-in. rings., Shape dough into sixteen 11/2-in. balls; roll into 5-in. circles. Brush with 2 tablespoons melted butter. , Place one apple ring in the center of each circle. Top each with 2 teaspoons brown sugar mixture. Fold edges of dough over apple rings, leaving centers uncovered; crimp edges. Brush dough with remaining melted butter; sprinkle with sugar., Place 1 in. apart on ungreased baking sheets. Bake at 375° for 30-35 minutes or until golden brown and apples are tender. Serve warm.

CROCK POT APPLESAUCE

Steps:

• Mix apples (about 12 cups) with cinnamon and sugar and put into crock pot.
• Pour water and lemon juice over apples. Cook on low for 6 hours or high for 3 hours.

APPLE TASSIES

Steps:

• Cream together the butter and cream cheese. Gradually add flour. It should form a moist dough. Portion into approximately teaspoon balls into mini muffin tin. Flatten to fit tin. (I really, really recommend the Pampered Chef mini tin and especially the wooden mini tart shaper. It makes this process super fast.)
• In a medium sauce pan combine apples, sugar, and cinnamon. Cook for 5-7 minutes until the apple begin to soften. Add flour and mixture will thicken slightly.
• Add filling with a spoon to each tart shell and avoid apples overflowing sides of pan. (they will stick to the pan and make it harder to release the tarts.
• Bake at 400 degrees for 20-22 minutes. Let rest for a couple minutes and release with a teaspoon. You can either drizzle them with a caramel sauce, dust with powdered sugar or you could even top with a crumb topping prior to baking.

APPLE TURNOVERS

Steps:

• In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

APPLE PIE TASSIES

Steps:

• Make the dough: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and beat in the confectioners? sugar and salt until fluffy, about 1 more minute. Gradually beat in the flour until the dough comes together.
• Turn out the dough onto a floured surface and knead a few times until smooth. Divide the dough in half and roll each half into a 12-inch-long rope. Cut each rope into 12 pieces. Roll the pieces into balls and put the balls in a 24-cup mini-muffin tin. Use your thumb to press the dough into the bottom and up the sides of the cups, making the bottom slightly thinner than the sides. Refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Toss the apples, lemon juice, granulated sugar, apple pie spice and vanilla in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat. Cover and cook, stirring occasionally, until tender, about 20 minutes. There should be some liquid left in the skillet; if not, stir in 1/4 cup water.
• Mix the cornstarch and 1 teaspoon water in a small bowl; stir into the apple mixture and bring to a boil. Cook until thick and bubbling, 30 seconds to 1 minute. Transfer to a bowl to cool, about 20 minutes.
• Preheat the oven to 350 degrees F. Divide the apple mixture evenly among the muffin cups. Bake, rotating the pan halfway through, until the tassies are golden, about 30 minutes. Let cool 5 minutes in the pan, then use an offset spatula to remove the tassies and transfer to a rack to cool completely. They will crisp as they cool.