Sunday, September 13, 2015

Easy Baked Apple Purses-Worth Repeating!

Apple season is in full swing and these babies are worth repeating!

Easy Baked Apple Purses


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".

But.

That doesn't mean I can't pretend try to come up with a recipe that might come close. Actually once you taste these you may just think you're in Paris!

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.



And..

wait for it..

wait.

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!




Ingredients
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

Directions

  1. Preheat oven to 350F. Lightly spray a muffin tin with non stick spray.
  2. In a saute pan over medium heat melt the butter and add in both sugars.
  3. Add in apples, cinnamon and vanilla. Saute for 10-12 minutes, until bubbly and apples become tender. Set aside. 
  4. Meanwhile using a rolling pin, flatten out each biscuit to a 4-5" circle and push them into the muffin tin wells. 
  5. Fill each well with apples. Bring up the sides of the biscuit and pinch together and twist slightly to make a purse shape. 
  6. Bake for 15-18 minutes.
  7. 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". 
  8. 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.






Enjoy!!  

  This recipe is shared on my Link parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com , Lean Lena and http://www.hunwhatsfordinner.com/