December 11, 2013

Apple Pastry Bites {recipe}

Do you have certain get-togethers that you look forward to each year?  I know I always enjoy our Thanksgiving and Hanukkah family parties and barbecues with friends in the summer... but, in the last 3 years, I've come to look forward to an annual get-together with some blogging friends!

Last weekend, we met up at Cate's house (Sweetnicks)... Sarah (Sarah's Cucina Bella) drove down to New Jersey from Connecticut to join us in our feast!  Our feast has become an assortment of appetizers and desserts with a few other delicious dishes thrown in for good measure!  I'll be sharing more on that later this week.

I made Apple Pastry Bites to bring as a starter to the meal.  Sooooo easy to make, and the flavors are perfect together!  Melted cheese with diced apples all wrapped in puff pastry... I can't wait to make it again!

Apple-Pastry-Bites



I was so happy that the cheese I chose paired so well with the Granny Smith apples.  I went with a cheese that I found at my grocery store's cheese counter - luckily the ladies who work there are very knowledgable and I'm always able to find exactly what I need - Raclette du haut libradois is a flavorful, cheese melts beautifully whether it be in an appetizer or used in a paninni sandwich.  If you aren't able to find this cheese where you shop, you could go with a gouda or a fontina.




Apple Pastry Puffs


Ingredients
  • 2 large Smith apples, peeled and diced
  • 1/4 cup fresh chives, chopped
  • 4 tablespoons granulated sugar
  • 1 package puff pastry (2 sheets), defrosted
  • 3-4 ounces Raclette du haut libradois (can substitute gouda or fontina)
Cooking Directions
  1. Preheat oven to 400 degrees.

  2. In a small bowl, combine the apples, chives and sugar. Making sure the apples are completely coated with the sugar.

  3. Unroll one sheet of puff pastry and cut into 3 strips, then each strip into 4 squares; making 12 squares. Then, cut each square in half to form triangles.

  4. Place about a 1/2 teaspoon of the apple mixture in the middle of one triangle and then fold the two bottom corners to form an open "cone" - press the edges together to seal. You can use a little water to ensure that the seal will hold, if needed.

  5. Repeat until all pastries are filled.

  6. Place each pastry on a parchment lined baking sheet. Bake for 15-20 minutes, or until golden brown and puffed.

 Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

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