Apple Lemon Puff Recipes

Steps:

• 1. Preheat oven to 425^. Apple Part: In a large bowl combine the apples, cinnamon,nutmeg, flour and brown sugar. Stir to coat all pieces. Pour into buttered 9x13-inch baking dish. Bake in oven for 10 minutes. Turn oven down to 350^ and bake for 40 minutes,covered lightly with foil. Remove from oven and remove foil also,pour lemon layer over all evenly and bake for 15 minutes, until it becomes firm but do not brown it. Sprinkle on topping and bake for 10 minutes more.After pie is done baking, place in refrigerator till cool. Serve with whipped cream . --- Lemon Layer: In a mixing bowl, combine the sweetened condensed milk, egg yolks and lemon juice. Mix on medium speed until well blended. Pour over hot apples evenly. Bake for 15 minutes until lemon part is firm.Do not brown lemon part. After the pie is done baking, sprinkle on topping and let bake for 10 minutes more. Remove from oven let cool and place in the fridge to become cold. --- Topping: Combine flour, sugar and salt, cut in butter and sprinkle on top. Bake for 10 minutes more.

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Steps:

• Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.
• Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples. Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.
• Bake until pastry is puffed and golden around edges, 25-30 minutes. Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30-35 minutes longer.
• Using a spoon, press pastry down into warm juices (but don't submerge); let cool slightly. Serve warm with ice cream.
• Do Ahead
• Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200°F oven 20 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
• Mix baking mix, applesauce, 1/4 cup sugar, milk, egg, oil, and 1 teaspoon cinnamon together in a bowl until just blended.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until golden, 12 to 15 minutes.
• While puffs are baking, place melted butter in a shallow bowl, and combine remaining sugar and cinnamon in a second shallow bowl.
• Dip warm puffs in melted butter, then in the cinnamon-sugar mixture.

Steps:

• In a skillet over medium heat, melt butter.
• Add apple rings; sprinkle with 2 teaspoons of sugar. Cook until tender, turning once.
• In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute.
• In another mixing bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture.
• Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top.
• Bake at 350ºF. for 15-18 minutes or until golden brown and set. Invert onto a serving plate.