I bought some DuFour puff pastry at the specialty market and was dying to try something special with it. It had to be a recipe that you would truly appreciate the very high quality pastry that DuFour is known for.
I have to say, this recipe is it! I pinned this from the Something Swanky blog. A pasty is from England, and usually known to have meat and vegetables in them, and “D” in shape. This is a fruit version, and its shape is square.
The method of preparing the filling for the tender puff pastry is perfect. The apples are diced, thrown in a zipper type bag, spices added, and then precooked in the microwave. How much easier can it get? The the filling is spooned onto puff pastry, fold over and seal, and viola! The best tasting apple pasties you will ever taste! The spices are perfect, apples cooked perfectly and pastry… unbelievable!
This is a recipe you HAVE to try. Even if you use puff pastry from the market, or are brave enough to make your own. They will be terrific!
- 2 medium apples, peeled and diced
- ¼ cup sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 Tbsp. flour
- 2 sheets Puff Pastry dough, thawed
- 3 Tbsp. Powdered Sugar + Water for glaze
- Place the flour, sugar, cinnamon, and nutmeg in a large ziptop bag. Shake to mix well.
- Chop the apples into small pieces and place in the bag. Zip and shake to coat the apple pieces well.
- Open the bag just a little bit (enough to vent steam). Place bag in the microwave and heat for 90 seconds.
- Remove from microwave and set aside while preparing the puff pastry.
- Unroll the thawed puff pastry. Cut each square into 4 triangles by cutting a large X across each one.
- Scoop 2 tbsp. of the apple filling onto each triangle of pastry.
- Fold the triangles in half over the fillings and press the edges with a fork to seal.
- Bake on a parchment lined baking sheet according to directions on the puff pastry package (mine said 375º F for 20 minutes or so).
- Cool Pasties. Make a powdered sugar glaze by whisking together the powdered sugar and a teaspoon (give or take depending on the consistency you like) of water. Put glaze in a ziptop bag and cut a small hole on one corner. Drizzle over pasties. Serve warm or cold.