These scrumptious little babies are a tribute to the delectable French pastry Chausson aux Pommes, which are delicate buttery "slippers" filled with a tender apple compote.
Now, back to reality and the frozen tundra that I live in called North Iowa.
Ahem...far, far removed from anything remotely "French".
That doesn't mean I can't
Well, yeah, that may be a stretch, but not that far.
They are beautiful little purses of baked goodness, filled with tender apples cooked in butter, cinnamon and brown sugar. Drizzled with a brown sugar glaze...
oops sorry, I drooled a little on my keyboard.
wait for it..
They're made from refrigerated biscuits.
Yeah, I know, every true baker just threw up a little. But here, look at it again.
You know you'll be stopping by the refrigerated dough section the next time you go grocery shopping.
Don't forget the apples!
1 can of large buttery biscuits
2-3 apples, peeled, cored and chopped into a a 1/2" dice.
1/2 cup of butter-1 stick
1/4 cup of white sugar
1/4 cup of brown sugar
1 tsp cinnamon
1 tsp vanilla extract
- Preheat oven to 350F. Lightly spray a muffin tin with non stick spray.
- In a saute pan over medium heat melt the butter and add in both sugars.
- Add in apples, cinnamon and vanilla. Saute for 10-12 minutes, until bubbly and apples become tender. Set aside.
- Meanwhile using a rolling pin, flatten out each biscuit to a 4-5" circle and push them into the muffin tin wells.
- Fill each well with apples. Bring up the sides of the biscuit and pinch together and twist slightly to make a purse shape.
- Bake for 15-18 minutes.
- Using the leftover glaze, there will be a little, add in powdered sugar to make a glaze, about a 1/4-1/3 of a cup, and drizzle over the warm "Purses".
- Voila! Bon appetit!!
There's only three here...
Okay, who took the other 4 or 5???
Ahh, that's better, a close up of the yummy-ness.