Tuesday, October 12, 2010

A Broken Rule, but some Sweet Apple pies

I don't buy prepackaged things..especially if it's something I can do myself, but I broke this rule on Sunday.

After buying the apples last week at the Farmers market over by work I wanted to make something with them, but I was so uninspired.  I put a shout out onto Twitter for something to do with these apples when my friend Allyson gave me a link to some apple puffs made with puff pastry.

I could have sworn I had puff pastry in the freezer so when the kid called me when he got home I asked him to take the box of pastry dough out of the freezer.

When I got home I realized I was mistaken.. it was Phyllo.

I used it anyway, but it wasn't the outcome I wanted, they were good, but I wasn't happy with the phyllo texture.

When I made a stop at the local supermarket on Sunday after doing my laundry I had in my head to get puff pastry.. but the only kind they had was $6 a box, and I just didn't have the extra $ to splurge on that this week so I stood there for a minute and let the wheels spin to find an alternative.

Then it dawned on me.. Crescent rolls!

But then again, no.. they were $4 for the big ones (Friggin' overpriced local supermarket)

So I scanned the shelves and I decided on a tube of Grands rolls.. those should work.

And ya know what?

They worked!

This is what I did

  1. 2 medium sized appled, cut into small pieces (I used 1 Fuji &1 Granny Smith)
  2. 1/3 cup packed brown sugar
  3. 2 teaspoons flour
  4. 1 teaspoon lemon juice
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1 tube of refrigerated flaky biscuits
  8. 1 egg, slightly beaten
Preheat the oven to 400°f

In a medium sized bowl mix together the first 6 ingredients

Pull apart the biscuits and stretch them out to about 4 inch rounds

Line a baking sheet with Parchment

Add a tablespoon of the apple mixture to each round and take the left and right sides and pinch them together, then do the same with the top and bottom (like a little dumpling with open ends)

Brush the dough with the egg (or if you're like me and don't have a pastry brush just use your fingers)
Bake for 8-10 minutes until the dough is puffy & golden.

Let cool & enjoy.

These were so good I can't wait to make them again!


Lys ~ Cooking In Stilettos said...

Now this seems simple enough. For some reason, every time I look I cannot find puff pastry here where I live, it's always phyllo.