“We’re experimenting as we go along on this dessert.” – Patti
It’s Autumn and apples are in season. Crunchy, crisp, juicy, tart and juicy apples. For a complete guide to everything apple related, click here.
When you are experimenting with fruit desserts the most fun variable is the fruit itself. Play with heirloom varietals and combinations of fruits. My personal favorite dating back to the early 80’s when my grandfather would make it for me, fresh from his garden, is strawberry rhubarb pie.
Patti Londre runs Worth the Whisk, a complete cooking bible online. She hosted our finale dinner over the 09 Fourth of July holiday weekend. When I saw the apples coming towards me, I was pretty excited. Apples have large amounts of quercetin which is known to activate energy levels in your body.
We had a LONG drive home in front of us. So Patti graciously donated the whole batch of Apple Delights to us and our road trip home to San Francisco.
1. Unfold slightly softened puff pastry sheets. If the sheet defrost too much and come to room temperature, they may become difficult to work with. Pop them back into the freezer for a few minutes.
2. Cut the puff pastry into little squares, about 2″. Plop each square into a greased muffin tin opening.
3. Scopp heaping spoonfuls of applesauce into each puff pastry opening. Use Chunky apple sauce and sprinkle with cinnamon after each scoop.
4. Bake at 400 degrees for approx. 15 minutes.
5. Let cool and Enjoy!