Each bite is a harmonious blend of sweet and tangy, a testament to the timeless appeal of classic apple desserts.
The process begins with the careful selection of ripe, juicy apples, whose crisp flesh yields to the blade as you skillfully transform them into delicate, thin slices.
These slices are then dipped in a citrus elixir, a mixture of lemon juice and granulated sugar, which enhances the natural sweetness of the fruit and imparts a subtle refreshing note.
– 4 large apples
– 1/2 cup sugar
– 1 lemon
– 1 teaspoon ground cinnamon
– 1/4 cup butter
– 1 sheet puff pastry (about 8 oz)
– Powdered sugar for dusting
Preheat the oven to 400°F.
Peel the apples, cut them in half and remove the cores with a sharp knife or a corer.
Cut the apples into thin slices and place them in a bowl.
Add the lemon juice, sugar and cinnamon. Mix well and let stand for 15 minutes.
Roll out the puff pastry and cut out 8 circles with a cookie cutter.
Arrange apple slices on 4 puff pastry circles, overlapping them slightly.
Place a teaspoon of butter in the center of each puff pastry circle.
Cover each circle with another circle of pastry and seal the edges by pressing them together with a fork.
Make small cuts in the surface of the circles to allow steam to escape during baking.
Bake for about 20-25 minutes or until golden brown.
Once baked, allow them to cool slightly and dust with powdered sugar before serving.
The apple-filled pastries are ready to be enjoyed! Enjoy!
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