This Apple Pie Puff Pastry Cups post is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.
Everyone that knows me well knows that I have a very wicked sweet tooth. Always have and I’m pretty sure I always will. I blame my Mom but don’t tell her. Funny thing is as much as I love desserts it’s not my favorite thing in the world to make. If you’re coming to my house for dinner and ask what you can bring I will tell you dessert (or wine) every single time. Don’t get me wrong.
I absolutely can make desserts and I do all the time (you do read my blog don’t you LOL). I just prefer cooking to baking if I have my rathers because I like the flexibility of cooking. Baking requires me to pay close attention and be specific with my measurements.
One of my secrets to whipping up a quick dessert are having Pepperidge Farm® Puff Pastry in my freezer. You will always find at least one box of the sheets, cups or shells in my refrigerator at all times. They have saved the day more times than I care to admit.
Besides being incredibly convenient they’re delicious. And have you ever tried making puff pastry from scratch? I shudder even thinking about it. Pepperidge Farm® is my puff pastry hero.
Apple Pie Puff Pastry Cups Tips.
These beautiful little dessert bites taste just like an apple pie but don’t require nearly as much of a commitment as an actual pie does (or a fork for that matter but if you insist go ahead). While your Pepperidge Farm® Shells are baking (about 20 minutes tops) you’ll prep and cook your “apple pie filling”. If you have an apple slicer/corer that’s about the toughest prep work you’ll have to do.
If not you’ll just have to put your knife skills to good use. A dash of this and a sprinkle of that and your apples will be ready lickety split. You’ll be hard pressed to wait until these cool down before you’re popping them into your mouth.
How do you like them apples?
- 10 ounces (6) Pepperidge Farm Puff Pastry Shells
- 3 tablespoons unsalted butter
- 3 medium apples - cored and sliced thinly
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons brown sugar
- vanilla bean ice cream - optional
- Preheat oven to 425 degrees.
- Remove all wrapping from pastry shells. Break along pre-scored lines to separate shells. Place onto an ungreased baking sheet with "tops" up.
- Place baking sheet on middle oven rack. Bake for approximately 18-20 minutes OR until golden brown and puffed. Cool on wire rack for 5 minutes. Use knife to remove "tops" and soft pastry underneath.
- WHILE shells are baking, into a small saute pan melt butter over medium heat. Add apple slices, cinnamon, nutmeg and sugar. Stir to coat. Cook for approximately 3-5 minutes or until apple are just softened.
- To assemble: Divide apples slices between shells. Garnish with optional scoop of vanilla bean ice cream. Drizzle remaining sauce from pan on top of shells.
I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.