Shanah Tovah Apple- Puffs-with Vanilla- Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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....... |
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 ................
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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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