Apple Puffs with Meringue

Total Time:
1 hr 5 min
20 min
45 min

30 to 40 servings

  • Apple Puffs:
  • 2 pounds sweet, tart apples, such as cameo and braeburn, chopped small
  • 4 tablespoons honey
  • 3 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup walnuts, toasted and roughly chopped small
  • All-purpose flour, for dusting
  • One 14-ounce package puff pastry, defrosted
  • Meringue:
  • 3/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 3 egg whites, at room temperature
Watch how to make this recipe.
  • Special equipment: mini muffin tin, kitchen torch

  • For the apple puffs: Place the apples in a medium pot with 1/2 cup water, the honey, butter, lemon juice and cinnamon. Stir and cook over medium heat until the apples soften, 10 to 15 minutes. Remove from the heat and stir in the walnuts. Set aside.

  • Preheat the oven to 350 degrees F and place a rack close to the center of the oven.

  • On a lightly floured surface, roll the puff pastry to about 1/8-inch thick and cut the pastry into 3-by-3-inch squares. Press the squares into the wells of a mini muffin tin and poke the bottoms with a fork to dock. Place a heaping tablespoon of the apple mixture in the center. Repeat for the remaining pieces of pastry and apple filling.

  • Bake until the pastries are puffed and golden, 25 to 30 minutes. Transfer the apple puffs to a wire rack to cool while you make the meringue.

  • For the meringue: In the bowl of a standing mixer fitted with a whisk attachment, beat the sugar, lemon juice and egg whites on medium speed until the meringue is glossy, smooth and holds a stiff peak.

  • Dollop a tablespoon of the meringue on top of each puff and use a kitchen torch to brown the outside. Alternatively, place the puffs on a baking sheet and broil until the meringue is lightly browned, 2 to 3 minutes. Serve at room temperature.

Cook's Notes: The apple filling can be made up to 2 days ahead. After cooking, cool the filling, cover and refrigerate until ready to use.

The puff pastry can be cut, assembled and kept wrapped and frozen for up to 5 days.

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

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