For 8 Apple Pie Crisps:
Ingredients
Pepperidge Farms Puff Pastry
4 apples
1 lemon
1 egg
1 cup sugar
3 tablespoons cinnamon
2 tablespoons unsalted butter
1 tablespoon powdered sugar
Prepare the Apples
Add water to a bowl and squeeze lemon juice into it.
Put sliced apple into the lemon water as you go.
This will keep the apple from turning brown.
Slice 4 apples in quarter and trim off end.
Slice very thin.
Use small pastry cutter to remove core from each slice.
Transfer the apples to a plate.
Microwave for 2-3 minutes to make the apples flexible.
Don’t overcook. You don’t want them mushy, just flexible.
Cover them with a towel and put aside.
Prepare the Pepperidge Farms Puff Pastry
Thaw the 2 frozen Pepperidge Farms Puff Pastry sheets at room temperature for 40 minutes or until easy to handle.
Unfold the sheets on a lightly floured surface.
Remove the parchment paper from the sheets.
Use a rolling pin, roll out the dough to 1/8-inch thick, and 14″ x 12″.
Cut dough into 3 even strips with pizza cutter or sharp knife.
Use a pizza cutter or sharp knife to square off the ends and sides.
Melt some unsalted butter and spread over the surface of each pastry strip.
Mix 1 cup sugar and 3 tablespoons cinnamon in a small bowl.
Sprinkle the cinnamon sugar generously on pastry strips.
Place the apple slices on the dough with the round part sticking out about 1/4 inch.
Start about 1 inch in from the end so you can use the dough to squeeze the ends when you roll it.
When all the apples are placed, fold the bottom half of the dough over the apples.
It will make a pocket of apples in the strip.
Paint the surface of the dough with an egg wash (one egg and a teaspoon of water).
Again, sprinkle the cinnamon sugar generously on pastry strips.
Roll the apple strips loosely from the end until you roll it completely.
Stretch the end dough around to keep it together.
Butter and sugar 8 (8 ounce) ramekins. Shake out any excess sugar.
Place the rolled apples into the ramekins.
Again, sprinkle the cinnamon sugar generously on pastry strips.
Bake
Preheat and oven to 400° F.
Transfer the ramekins on the rack in the center of the oven.
Bake for 40-45 minutes or until completely browned.
Half way through the baking process, place tin foil on top of the ramekins to keep the apples from burning.
Note: If you are using a metal muffin tin, bake at 375° F. for about 45 minutes, or until the pastry is well browned.
Remove the ramekins from the oven with tongs.
You can use the tongs to make them apples look more like a flower.
Let them cool for 10 minutes before removing from the ramekins.
Use a knife to run around the sides to loosen them up and remove them from the ramekins.
If the bottom is not done, put them back in the oven for a few minutes.
If they are done, dust them with powdered confectioners sugar.
Enjoy.
Pastry Hints:
If the pastry cracks, sprinkle a small amount of water on the cracked area and press with your fingers to repair the crack.
If the pastry gets gooey, throw it back in the refrigerator for 5-10 minutes to get it back to the right consistency.
