instagram feed

Monday, 9 October 2017

Individual Caramel Apple Pies


Pumpkin is everywhere at this time of year, it's the flavour that first comes to mind when you think of Autumn or Halloween. And not just flavours, it's everywhere from home fragrance to decorations (not that I mind at all). But another flavour I always associate with this time of year is apple. It goes so well with cinnamon, and makes lots of very tasty puddings and desserts that are perfect for the colder weather. And, who doesn't love toffee/chocolate apples or apple bobbing towards the end of the month?!

A few weeks ago I made my apple crumble cupcakes, and I promised another recipe using the left over apple sauce from them, so here we are. These sorts of recipes are the reason I like to keep this tasty apple sauce or jam, if you prefer in the freezer. These are very quick, very easy and go so well with the ridiculously easy vanilla ice-cream I'll tell you about later.


Apple sauce -(recipe here)
Carnation tinned caramel
Puff pastry sheet x2
1 egg -beaten
1 teaspoon brown sugar


- Pre-heat your oven to 190°C, and line a baking tray with grease proof paper. Roll out you sheets of ready rolled puff pastry and cut your shapes of choice.

(I used large 4 inch circle cutters and got 3 pies per sheet of puff pastry. The size and shape you want to use will determine how many little pies you end up with.)

-Lay half of the shapes on the baking tray, add a teaspoon of caramel to the centre and spread out but leave at least a 1cm gap around the edge. If you are making mini pies, maybe use half a teaspoon instead.

- After that, add a teaspoon of your apple sauce and again, spread it out until it covers the caramel. With the beaten egg, give the uncovered edges of the pasty egg wash to help seal them.

- With the other half of your shapes, lay them on top carefully and press the edges with a fork so they are sealed all the way round.

- Egg wash the tops, add a sprinkle of brown sugar, and make two small slits in the top -being careful not the cut the base. Bake for 15 minutes until puffed and golden brown.


I like to serve these with my "cheats" ice-cream. I always prefer cream over ice cream with warm puddings, something which everyone around me finds odd. But this stuff is the perfect compromise! It's basically sweetened frozen cream, but please try it, it tastes so much better than that description sounds.

Whip 600ml of double cream until it starts to thicken, but is still far too runny to hold any shape. Add in a 397g tin of condensed milk, add a teaspoon of vanilla extract, and mix until everything is well combined. Freeze overnight, and that's it!

It's become something we always have to have in the freezer, so much so that our friend now asks what flavours we have, instead of is we have any.



No comments

Post a Comment

© Baking Fashion | All rights reserved.
Blogger Template Designed by pipdig