Our neighbor has an apple tree. My daughter covets that tree. Patiently waiting. Waiting since spring, when I cut down our apricot tree that I don’t think she’s yet forgiven me for.
So now that the apples have finally ripened for harvest, we nonchalantly wandered over to check out the tree, and borrow a few apples. Yes mom, she said we could.
What to do with them apples? My Smudge’s request has been apple pie—again with the pie! When will this girl’s pie obsession be satiated? Um, maybe when I bake her a pie?
But with no time to make a full blown crust, I pulled a puff pastry from the freezer and baked up an alternative that put her pleadings on the back burner, for now…
Baked Apple Cups
Fun and creative treat that can be whipped up in just 30 minutes.
Ingredients
- 1 ½ sheets frozen puff pastry
- 2 T melted butter
- 2 teaspoon sugar
- 3 apples cored and thinly sliced
- 2 T plus 1 teaspoon brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 teaspoon lemon juice
- 1 teaspoon zested lemon rind
Instructions
- Preheat oven to 350 degrees. Thaw puff pastry dough and cut into six pieces, discarding remaining two pieces. Brush with melted butter and place into greased 6 X 1 cup muffin tins. Sprinkle pastry with refined sugar. Combine remaining ingredients reserving 1 teaspoon brown sugar. Divide between tins and sprinkle with remaining brown sugar. Bake for 25-30 minutes or until pastry is golden. Serve with vanilla ice cream.
Notes
adapted from Donna Hay’s The Instant Cook