2bleu's Apple Blossoms (Chudleigh's Copycat) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is our version of Chudleigh's Apple Blossoms. Nothing beats theirs, but this is a good 2nd choice if you can't get them. Freezes well for OAMC so feel free to double the recipe and make some for another day. :) Ingredients:
4 apples, peeled, cored, and cubed small (northern spy or granny smith) |
1 teaspoon lemon juice |
1/2 teaspoon cornstarch |
1/4 teaspoon cinnamon |
4 tablespoons butter |
1 cup brown sugar |
1 1/2 cups self-rising flour |
4 tablespoons vegetable oil |
water, to mix |
1 egg, mixed with |
1 tablespoon water (to make an egg wash) |
8 teaspoons rolled oats |
8 teaspoons coarse sugar (or sugar in the raw) |
Directions:
1. Preheat oven to 400° and line a baking sheet with parchment paper or a silpat.
2. FILLING: mix all filling ingredients together in a small bowl. Set aside.
3. CARAMEL: Heat caramel ingredients over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes. Remove from heat and cool to room temperature, stirring occasionally.
4. DOUGH: Mix the flour and oil together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough. Divide dough into 8 equal pieces. Then roll out each into a 5-6 disc.
5. ASSEMBLY: Place 1/8th of apple filling onto center of each dough round. Fold up edges of dough up towards the center, making a cup around the filling (you could use a jumbo muffin tin for this too). Brush with eggwash.
6. To each blossom, sprinkle 1 tsp of rolled oats followed by a drizzle of caramel topping into tops of apple filling. Follow with a light sprinkle all over with sugar in the raw.
7. Bake at 400F for 25-30 minutes or until heated through. Cool on wire rack.
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