Apple Strudel Cups
Apple Strudel Cups
These little pastry cups are filled with the flavors of apple strudel. Chopped apples, raisins cinnamon and sugar all nestled inside flaky layers of pastry and sprinkled with a generous dusting of powdered sugar. They are easy to make and even easier to eat. A perfect little treat to accompany a cup of coffee or tea, so make them to enjoy yourself or with family and friends.
Makes 12 cups
Ingredients
1 1/3 sheets of Puff Pastry, thawed
2 Apples any variety
1/3 cup Raisins
1/4 cup Cane Sugar
1/2 tsp (2g) Cinnamon
2 Tbsp (30ml) Lemon Juice, about 1/2 Lemon
1 Tbsp (15g) Vegan Butter
8-10 Walnuts, finely chopped
2 tsp (10g) Flour (for rolling out the puff pastry)
Powdered Sugar for topping
Note:
To use up both sheets of puff pastry and yield 18 cups, add an additional apple, increase the sugar to 1/3 cup and the cinnamon to 1 ts.p
Directions
1.Set the puff pastry aside to thaw until almost room temperature and easily pliable.
2. While the puff pastry is thawing, prepare the apples by coring and peeling them and then cutting into 1/2” pieces. Add the chopped apples to a bowl along with the lemon juice, raisins, sugar and cinnamon. Mix well.
3. Melt the butter in a large pan on medium heat. Add in the apple mixture and cook for about 5-7 minutes stirring occasionally. The apples should be easily pierced with a knife but not mushy. Remove from heat and set aside.
4.Prepare the puff pastry by lightly dusting a clean surface with flour. Roll out the puff pastry slightly elongating the length and width. You should be able to cut 9 squares roughly 3” x 3”. Repeat with 1/3 of the 2nd sheet for a total of 12 squares.
5.Lightly grease a regular size muffin pan and place one square in each opening. Gently press the puff pastry down to form a cup.
6.Fill each cup with 1 1/2 - 2 tbsp of the cooked and cooled apple mixture. Sprinkle the tops with chopped walnuts and bake at 400 for 15-17 minutes or until golden brown.
7. Allow the apple strudel cups to cool for few minutes before removing from the tin. Once cooled, dust the tops with powdered sugar.
