Recipe courtesy of Nancy Fuller

Apple Puffs with Meringue

Name: Apple Puffs with Meringue
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 30 to 40 servings
Ingredients: 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; 3/4 cup granulated sugar; 1 teaspoon lemon juice; 3 egg whites, at room temperature

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Level: Easy

Total: 1 hr 5 min
Active: 20 min

Yield: 30 to 40 servings

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Ingredients

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

Directions

WATCH

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 Note

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.