Tuesday, October 27, 2009
These are two almost bite-sized puffs of pastry filled with a rich caramel-apple-ginger filling. I stirred the apples and fresh ginger into a mixture of brown sugar and butter, cooking it all til the apples were just tender. The mixture will thicken some as it cools, but you can also add a little cornstarch and water or milk to the hot apples to further the process. The squares of puff pastry, with lines cut in the middle for the tops, were baked at about 400 degrees for 20 min. and then cooled. I spooned the warm apples into the puffs, tops cut out, and added a little whipped cream as well.