APPLE & BLACKCURRANT PASTRIES RECIPE BY TASTY
Here's what you need: puff pastry, blackcurrant jam, apples, sugar, cinnamon, egg, icing sugar, milk
Provided by Matthew Cullum
Categories Breakfast
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- Roll out the sheet of puff pastry and cut into 8 equal rectangles.
- Cut a border about 1 cm (½ inch) from the outside, not cutting all the way through the pastry.
- Spread the blackcurrant jam all over the center. Layer apples in an overlapping pattern.
- Sprinkle with sugar and cinnamon.
- Transfer to parchment-lined tray and brush with egg wash.
- Bake for 25 minutes, then cool.
- Mix together the icing sugar and milk until it is a thick paste.
- Drizzle over the cooled pastries.
- Enjoy!
Nutrition Facts : Calories 347 calories, Carbohydrate 57 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, Sugar 36 grams
APPLE SLICES
This is enough for a cookie sheet or jellyroll pan. Use ten cups sliced, peeled apples. Drizzle with a confectioners' glaze if you like.
Provided by DEKI3B
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan or cookie sheet.
- In a large bowl, stir together the salt and 4 cups flour. Cut in the shortening until the mixture resembles coarse crumbs. Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness or until big enough to cover the bottom of the jellyroll pan with a little hanging over the sides.
- Arrange the slices of apple to evenly cover the bottom crust. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apple slices. Roll out the remaining dough to cover the apple layer and pinch to seal to the bottom crust. Trim off excess crust and brush with egg white.
- Bake for 40 to 45 minutes in the preheated oven, until apples are tender and crust is brown. If the crust begins to brown too much before the apples are done, cover with foil and continue baking. Cool before cutting into squares.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 59.8 g, Cholesterol 21 mg, Fat 14.6 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 239.9 mg, Sugar 37.5 g
APPLE-CURRANT COOKIES
The abundance of spices in these cookies gives them a longer shelf life, making them a good cookie-jar staple.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat cider in a small saucepan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 minutes.
- Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy. On low speed, add apple butter, and beat until well blended. Add egg, and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.
- Add the dry ingredients, beating until just combined. Drain currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on a box grater, shred 1 of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine.
- Using a 1-ounce scoop, scoop out six cookies about 2 inches apart onto the prepared baking sheet. Core 2 to 3 apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake in the heated oven until dark brown, 18 to 20 minutes. Repeat with the remaining batter.
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