Pastry Tulip Cups With Caramelized Apple Filling Recipes

Steps:

• In a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely., Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll to 1/8-in. thickness; cut four 5-in. circles from each sheet. Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute., Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks. , For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature. If desired, top with ice cream.

Steps:

• In a large skillet, stir apples with butter and sugar over medium heat until butter melts. Add vanilla bean to mixture. Increase heat to medium-high and cook, stirring frequently, until apples are brown and caramelized- about 30 minutes. Remove vanilla bean. Pour off any excess butter and add the Calvados. Cook for 1 minute more over high heat, scraping up any caramel from bottom of the pan. Stir in lemon juice. Whip cream until thickened; add confectioners' sugar gradually and continue to whip until very stiff. While still warm, spoon apple mixture into Pastry Tulip Cups and top each with a large dollop of the freshly whipped cream. Pastry Tulip Cups: Stack phyllo with butter brushed between the sheets. Cut into 4-inch squares. Press each square into a buttered muffin tin, pressing the bottom flat and folding excess dough to create a petal effect on the sides. Bake in the bottom third of a 375° oven for 10-12 minutes or until golden. Remove from muffin tins and cool on a rack. Editor's Extra: Filling is good in pastry cups, too. Yum!