Apples Wrapped In Puff Pastry Food

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.

BAKED APPLES IN PASTRY

Steps:

• Preaheat oven to 350F (160C fan forced, 175C conventional).
• Sift the flour, salt and spices into a large bowl.
• Cut the butter into dice and rub into the flour until the mixture resembles fine breadcrumbs (I would use a food processor on pulse to do this).
• Mix in enought water to produce a smooth pliable dough.
• Divide the dough into six pieces and roll out into a square approximately 8 inches.
• Peel the apples with a sharp knife and carefully remove the centre cores with a apple corer.
• Chop the prunes and the apricots and mix these with the raisins.
• Place oe prepared apple into the centre of each pastry square, and fill the cavities with equal amounts of the dried fruit mixture.
• Brush the edges of each square with a little water and draw them up and around the sides of the apples, sealing them well with a little water and trimming off the excess pastry to give a neat finish.
• Roll out the pastry trimmings =, cut into decorative leaves and stick the leaves onto each apples for decoration.
• Glaze each pastry apple with the beaten egg and place on a lightly greased cookie sheet.
• Bake the apples in the preheated oven for 20 to 25 minutes or until golden brown.
• Serve hot with the fresh cream and sprigs of fresh mint.