Cinnamon and brown sugar is legit. I need to eat baked apples more often even without the dough. If you watch the video you’ll see that I made way more apple filling than I needed so my recommendations below are adjusted. This may have been my first time eating a puff pastry. Dude, so soft and fluffy. This reminds me of an apple doughnut. By the way, the caramel is pretty badass but doesn’t quite taste like caramel.
1 lb of apples (peeled & cored), 4-6 TB brown sugar, 1/2 TB cinnamon, tiny dash of ground clove, 2 TB vegan butter, 1 lemon or lime,dash of salt, water, 1 TB cornstarch, 1 box of puff pastry (pepperidge farm, PETA approved)
- Peel, core and chop apples. I chopped mine small just to cook them faster. Any size will do.
- Put chopped apples in a pot on med heat with the juice from citrus, brown sugar, dash of salt, cinnamon, clove and butter.
- Once everything starts to soften add 1/4 cup water and bring it to a soft boil. Pour a small amount of water in a cup and mix 1 TB cornstarch then add to the boiling mixture. Stir until it thickens then turn off heat. Add more water if needed.
- Line a cookie sheet with foil or parchment paper. Unfold both pasties and pour the mixture in the middle and fold the both sides back over on each side. If you over-stuff them then they will split in half while baking (as shown in my video). Cut vented slits on top.
- Spray the pastry with oil and brush brown sugar on top. Bake at 400 degrees for 20-30 minutes. Keep an eye on it and removed when it starts to brown.
- CARAMEL SAUCE (make in advance): Pour can of Trader Joe’s coconut milk in a pot with approx 1 cup of brown sugar. Keep at a rolling boil for about 20 -30 minutes and allowing it to reduce down. It will still be thin and not seem thick whatsoever. Once it cools it will be quite thick. As shown in the video. (this will have a strong coconut taste!)
For more details on this recipe watch my video below. This recipe was inspired by Natasha’s Kitchen.