Apple pie pastries
Flaky puff pastry pockets filled with spiced Honeycrisp apples, BADIA Cinnamon and BADIA Vanilla Extract.
Ingredients
Everything you need
2 tbsp
Butter (for the apple pie filling)
3–4
Honeycrisp apples, peeled, cored, and diced (for the apple pie filling)
½ cup
Light or dark brown sugar (for the apple pie filling)
1 tsp
BADIA Cinnamon (for the apple pie filling)
1 tsp
BADIA Vanilla Extract (for the apple pie filling)
Pinch
Salt (for the apple pie filling)
2 tsp
Cornstarch + 2 tsp water (for the apple pie filling)
1 package
Puff pastry sheets, thawed (for the pastries)
1
Large egg + splash of water (egg wash) (for the pastries)
½ cup
Sugar (for the cinnamon syrup)
½ cup
Water (for the cinnamon syrup)
1
BADIA Cinnamon Stick (for the cinnamon syrup)
Instructions
- Make the Apple Pie Filling: In a saucepan over medium heat, melt butter. Add diced apples, brown sugar, BADIA Cinnamon, BADIA Vanilla Extract, and salt. Cook for 8–10 minutes, stirring occasionally, until apples are tender. Stir in the cornstarch slurry (cornstarch + water) and cook for 1–2 minutes until thickened. Remove from heat and let cool.
- Prepare the Pastries: Preheat oven to 375°F. Roll out thawed puff pastry and cut into squares. Place a spoonful of apple filling in the center of each square. Fold over or layer with another piece of pastry and seal edges with a fork.
- Apply Egg Wash: Whisk together egg and a splash of water. Brush over each pastry for a golden finish.
- Bake: Bake for 18–22 minutes, or until puffed and golden brown.
- Make the Cinnamon Syrup: In a small saucepan, combine sugar, water, and BADIA Cinnamon Stick. Bring to a simmer and cook for 5–7 minutes until slightly thickened.
- Finish & Serve: Brush warm pastries with cinnamon syrup for a glossy finish. Serve warm and enjoy.
