SHANAH TOVAH APPLE- PUFFS-WITH VANILLA- SAUCE
From minitindel 16 years ago
- 30 minutes to make
- Serves 8
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
Ingredients
- 1 - package frozen puff pastry, thawed until pliable but still very cold....... shopping list
- 3 - medium golden delicious apples, peeled, cored, and chopped into 1/2 - inch thick pieces............... shopping list
- 3/4- cup dried apples. chopped into 1/2 inch pieces shopping list
- 1/3- cup raisins shopping list
- 1/4- cup plus 2 tablespoons sugar shopping list
- 2- tablespoons all-purpose flour shopping list
- 1- teaspoon ground cinnamon shopping list
- 1- egg mixed with 1 tablespoon water ; for glaze shopping list
- cinnamon sticks, for garnis shopping list
- nonpoisonous garden leaves such as apple, lemon , or camellia .for garnish.............. shopping list
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- ....................vanilla sauce............ shopping list
- 2- egg yolks shopping list
- 2- whole eggs ...large shopping list
- 1/3- cup sugar shopping list
- 2 1/4 - cups light non dairy creamer shopping list
- 2- teaspoons cornstarch shopping list
- 1- tablespoon vanilla extract shopping list
How to make it
- to make the puffs..............................preheat oven to 375 degrees f. grease or spray a heavy cookie sheet( baking sheet)
- on a lightly floured board, roll one pastry sheet into a 13-14 inch square.
- it will be very thin
- cut into 4 equal squares.
- in a medium bowl, toss apples with the dried apples, raisins, sugar, flour, and cinnamon.............
- spoon a scant 3/4 cup apple mixture into the center of the squares.....
- brush edges with egg glaze..........
- pull corners of pastry up over filling like a money bag and twist and seal.......
- pull back corners...
- place 2 inches apart on greased baking sheet
- repeat until all are done..........
- brush tops and sides with of pastry with egg glaze...............
- bake for 25- 30 minutes , or until pastry is golden brown.........
- cool 15 minutes before serving.
- top each puff with a piece of cinnamon stick for a stem and a garden leaf .....
- serve warm with the vanilla sauce..............yummmmm.. extra sauce for me ................
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- Vanilla sauce...............
- in a medium saucepan off the heat...whisk together the eggs and egg yolks and sugar......
- in a small bowl . stir non-dairy creamer and cornstarch together, and whisk into the eggs.
- cook over moderate heat, whisking constantly, unitl mixture comes to a boil and thickens slightly.....
- reduce heat to low and simmer 2 minutes, stirring constantly.
- sauce will continue to thicken as it cools.......
- remove from heat and stir in vanilla
- if the sauce is too lumpy press it thru a strainer
- place a piece of plastic wrap directly on suface of sauce and cool to room temp.
- refrigerate until chilled you can make this up to 2 days ahead ........
- serve chilled or at room temp...............i like mine slightly warm... yum
People Who Like This Dish 3
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puddlewonderful
in Beverly Hills Adjacent loved it
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