Recipe

Shanah Tovah Apple- Puffs-with Vanilla- Sauce Recipe


SHANAH TOVAH APPLE- PUFFS-WITH VANILLA- SAUCE Recipe
Add Step-by-Step Photos 		Minitindel / All my dishes
1 year, 1 month ago
this is a dessert sometimes served at Rosh Hashanvah meal...you can make these and refrigerate 8 hours in advanced before baking................. courtesy Jewish cooking
Prep:30m Cook:30m Servings:8

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Ingredients
  • 1 - package frozen puff pastry, thawed until pliable but still very cold.......
  • 3 - medium golden delicious apples, peeled, cored, and chopped into 1/2 - inch thick pieces...............
  • 3/4- cup dried apples. chopped into 1/2 inch pieces
  • 1/3- cup raisins
  • 1/4- cup plus 2 tablespoons sugar
  • 2- tablespoons all-purpose flour
  • 1- teaspoon ground cinnamon
  • 1- egg mixed with 1 tablespoon water ; for glaze
  • cinnamon sticks, for garnis
  • nonpoisonous garden leaves such as apple, lemon , or camellia .for garnish..............
  • ***********************************
  • **********************************
  • ....................vanilla sauce............
  • 2- egg yolks
  • 2- whole eggs ...large
  • 1/3- cup sugar
  • 2 1/4 - cups light non dairy creamer
  • 2- teaspoons cornstarch
  • 1- tablespoon vanilla extract

Directions
  1. to make the puffs..............................preheat oven to 375 degrees f. grease or spray a heavy cookie sheet( baking sheet)
  2. on a lightly floured board, roll one pastry sheet into a 13-14 inch square.
  3. it will be very thin
  4. cut into 4 equal squares.
  5. in a medium bowl, toss apples with the dried apples, raisins, sugar, flour, and cinnamon.............
  6. spoon a scant 3/4 cup apple mixture into the center of the squares.....
  7. brush edges with egg glaze..........
  8. pull corners of pastry up over filling like a money bag and twist and seal.......
  9. pull back corners...
  10. place 2 inches apart on greased baking sheet
  11. repeat until all are done..........
  12. brush tops and sides with of pastry with egg glaze...............
  13. bake for 25- 30 minutes , or until pastry is golden brown.........
  14. cool 15 minutes before serving.
  15. top each puff with a piece of cinnamon stick for a stem and a garden leaf .....
  16. serve warm with the vanilla sauce..............yummmmm.. extra sauce for me ................
  17. ********************************************
  18. *******************************************
  19. Vanilla sauce...............
  20. in a medium saucepan off the heat...whisk together the eggs and egg yolks and sugar......
  21. in a small bowl . stir non-dairy creamer and cornstarch together, and whisk into the eggs.
  22. cook over moderate heat, whisking constantly, unitl mixture comes to a boil and thickens slightly.....
  23. reduce heat to low and simmer 2 minutes, stirring constantly.
  24. sauce will continue to thicken as it cools.......
  25. remove from heat and stir in vanilla
  26. if the sauce is too lumpy press it thru a strainer
  27. place a piece of plastic wrap directly on suface of sauce and cool to room temp.
  28. refrigerate until chilled you can make this up to 2 days ahead ........
  29. serve chilled or at room temp...............i like mine slightly warm... yum

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Comments

puddlewonderful 1 year, 1 month ago said:
On the table now.

binky67 1 year, 1 month ago said:
Your on a roll gf :-)

annieamie 1 year, 1 month ago said:
These sound so good! Thanks for posting the recipe!


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