Apple Pie Pastries

Apple Pie Filling

• 2 tbsp butter
• 3–4 Honeycrisp apples, peeled, cored, and diced
• 1/2 cup light or dark brown sugar
• 1 tsp Badia Cinnamon
• 1 tsp Badia Vanilla Extract
• Pinch of salt
• 2 tsp cornstarch + 2 tsp water

Pastries

• 1 package puff pastry sheets, thawed
• 1 large egg + splash of water (egg wash)

Cinnamon Syrup

• 1/2 cup sugar
• 1/2 cup water
• 1 Badia Cinnamon Stick

1. 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.
2. 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.
3. Apply Egg Wash
   Whisk together egg and a splash of water. Brush over each pastry for a golden finish.
4. Bake
   Bake for 18–22 minutes, or until puffed and golden brown.
5. 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.
6. Finish & Serve
   Brush warm pastries with cinnamon syrup for a glossy finish. Serve warm and enjoy.