Recipe courtesy of
Chloe Zale
for
Food Network Kitchen
Recipe courtesy of
Chloe Zale
for
Food Network Kitchen
Watch how to make this recipe.
Apple Puffs
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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 10 to 12 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 57
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 17 mg
- Sodium
- 13 mg
Dipping apples in honey is a Rosh Hashanah tradition that symbolizes hope for a sweet and fruitful new year ahead. For this festive dessert, we combine apples, honey and cinnamon and wrap the treats like presents with ribbons of prepared dairy-free/parve puff pastry. A squeeze of fresh lemon juice mixed in with the apples keeps them moist and balanced, and a generous sprinkling of turbinado sugar before baking creates a sweet crunch. They’re a fun way to celebrate fall flavors anytime and you can double the recipe for an easy baking project that brings friends and family together in the holiday spirit.
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 10 to 12 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 57
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 17 mg
- Sodium
- 13 mg
Ingredients
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Directions
Special equipment:
an apple corer- Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick cooking spray.
- Whisk together the egg and 1 tablespoon water in a small bowl and set aside.
- Slice the apples crosswise into 1/4-inch-thick rounds so that each has a hole in the middle. Use a 1-inch round cutter or the back of a piping tip to cut the cored-out hole so it’s large enough to wrap the pastry through. Gently combine the apples, honey, cinnamon and lemon juice in a medium bowl.
- Lay the puff pastry out on a cutting board. Using a pizza cutter or chef’s knife, slice into 1/4-inch-wide ribbons.
- Wrap two to three strips of puff pastry around each apple slice, threading them through the hole in the center (see Cook’s Note). Lay the apples out in an even layer on the prepared baking sheet. Brush the tops with the juices left in the bowl, then brush with the egg wash. Sprinkle the apples evenly with the turbinado sugar.
- Bake the apples until the pastry is puffed and golden brown and the apples are tender, 20 to 25 minutes, rotating the baking sheet halfway through baking. Let cool to room temperature and serve. Can be refrigerated in an airtight container for up to 1 day.
Cook’s Note
Puff pastry can become hard to work with if it gets too warm and soft. If this happens to you, simply put it in the refrigerator for 10 minutes until it firms up, then continue where you left off.
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