Cook apples as directed.
Add ginger, nutmeg and cinnamon. (You can omit any of these if it is not desired.)
Stir constantly.
Thaw pastry sheets according to directions on package.
Cut pastry sheets in any shape.
The more you make these the better you can work with it.
Spoon 1 tablespoon of apple mixture into each piece of pastry.
Twist or fold to cover apple mixture.
Brush with butter.
Bake at 350\u00b0 to 400\u00b0 until brown. Serve hot.
Serves 8 to 10.
Great for the holidays!
For Apple Filling: In a saucepan, combine
Prepare box cake mix according to directions, using an angel food cake pan.
Let cake cool.
Keeping top whole, slice off 1 inch from top; place aside.
Scoop out center of ring.
Place cake pieces in bowl and sprinkle with brandy.
Fill center of cake with pastry filling, alternating with cake pieces.
Reset top of cake. Smooth over entire cake with whipped cream topping.
Refrigerate 2 hours before serving.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
he larger center pieces of apple.
Coarsely chop end pieces
nverted pie plate. Gently put pastry into pan.
Combine cornstarch
an use a ready-prepared pastry flan case or make your
For the pastry cream, heat the milk and
ut each sheet of puff pastry on parchment paper into a
rface until smooth. Wrap the pastry in plastic wrap and refrigerate
baking pans. Cut each pastry sheet into 4 squares, for
uice to make the pastry. Roll the pastry in a ball and
For the pastry, sift flour into large bowl.
uffin pan.
Combine the apple pie filling, almonds, lemon peel
25\u00b0F. Score the puff pastry sheet lightly using the tip
To make the pastry, mix the flour, sugar and
until apple is pulpy. Cool.
Reserve 1/4 of the pastry
Preheat the oven to 425\u00b0F. Grease a baking pan. Cut the pastry sheet to form 4 evenly sized rectangles. Place on prepared pan.
Combine sugar and cinnamon in a small bowl. Arrange apple slices, overlapping, down the center of the pastry rectangles. Brush apple with butter and sprinkle with cinnamon sugar.
Bake for about 15 mins or until the pastry is browned. Brush tarts with the apricot jam and serve.
rying pan and add the apple. Cook, stirring, about 10 mins
Preheat the oven to 425\u00b0F. Grease a large baking pan.
Peel apple; slice thinly crosswise. Remove and discard seeds.
Roll pastry out on a lightly floured sheet of parchment paper into a 12 x 9 1/2-inch rectangle. Cut in half lengthwise. Arrange apple and figs on pastry. Brush rectangles with butter and half the syrup. Top with hazelnuts and sprinkle with sugar. Slide parchment paper with tarts onto prepared pan.
Bake 20 mins or until pastry is browned. Drizzle hot tarts with remaining syrup.