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Fall into apple season: Welcome autumn with my recipe for individual apple pies

By Wolfgang Puck, Tribune Content Agency on

Sugar dough (recipe follows)

8 small cooking apples, such as Pippin, Granny Smith or Golden Delicious

6 tablespoons unsalted butter

1/2 cup (125 mL) granulated sugar

4 tablespoons Calvados or cognac

1/2 pound (250 g) store-bought frozen puff pastry, thawed following package instructions

1 cage-free egg beaten lightly with 1 tablespoon water, for egg wash

Vanilla ice cream, for serving

Prepare the sugar dough. Divide it into 2 equal pieces and, on a lightly floured surface, use a rolling pin to roll each piece into an 11-inch (27.5-cm) square. Place on a parchment paper-lined tray and refrigerate for 20 minutes.

On 1 or 2 baking sheets, place 8 individual tartlet tins or flan rings measuring 4 inches (10 cm) in diameter by 1/2 inch (12 mm) high. Using a 5-inch (12.5-cm) diameter plate as a guide, cut out 8 circles of the dough and fit them into the tins or rings, trimming away any excess dough. Place the baking sheets in the refrigerator to chill the pastry.

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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