Apple Puffs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add apples, cover, and steam until tender, about 15 minutes.
• Mix softened apples, honey, brown sugar, and cinnamon together in a bowl.
• Spread puff pastry squares on a flat work surface. Place 1 tablespoon of the apple mixture in the middle of each square. Fold the corners of each square upward and pinch the edges together to make sure the filling stays in place. Put the squares on a baking sheet.
• Bake in the preheated oven until the pastry rises and turns golden brown, 20 to 25 minutes.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and cinnamon. In another bowl, beat the egg and milk; stir into dry ingredients just until moistened. Fold in apples. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in confectioners' sugar while warm. Serve warm.

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage and apple over medium heat until meat is no longer pink; drain. Stir in cream cheese., Unroll one tube of crescent dough; separate into eight triangles. Place 1 tablespoon filling on the long side of each triangle. Roll up, starting with the long side; pinch seams to seal., Place point side down 2 in. apart on a greased baking sheet. Repeat with remaining crescent dough and filling. Bake 10-12 minutes or until golden brown. Serve warm.

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:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.