Sunday, September 21, 2014

Apple Hand Pie {Apfeltaschen} for #SundaySupper {#dairyfree #recipe}

What food comes to your mind when you think of fall?  Me, it is Zwetschgen {plums}, apples and pears - I love summer but the fall harvest makes the switch of the seasons all better for me.  In our yard we have an apple and a pear tree; one for each of our daughters.  Alena's is the apple tree and Mia Rosie's is the pear tree.  The trees are both espalier trees; the trees have been in our yard for ten as well as eight years and this year's harvest was the best ever. Good thing all of us love fall fruit and today's #SundaySupper event is perfect as the theme is Fabulous Fall Foods. Our hosts today are Coleen The Redhead Baker and Constance The Foodie Army Wife.

Now back to our abundant harvest. I love having loads of fruit in the house to make a quick and easy cake, or mouthwatering delicious Apple Hand Pies {Apfeltaschen}.  These are made with - gasp - frozen puff pastry; yes I did not make the dough from scratch. However be  reassured they are absolutely 100% dairy free, as always please double check the ingredient list.  Apple Hand Pies are the perfect treat not only do they come together in a snap, but they are mouthwatering plus portable.  Yay, right? The perfect combination of a crispy, flakey shell that meets a sweet yet tart gooey apple filling.

Apple Hand Pie {Apfeltaschen}
- 5 C peeled, cubed, apples
- 1/2 C water
- 1 TB sugar
- 1 TB lemon juice
- 1 pack puff pastry
- 1 egg yolk combined with 1 TB of water

Preheat oven to 400F
  1. Remove puff pastry from the freezer and set out to thaw
  2. Make apple filling by combining apples with water, sugar and lemon juice in a pot.  Over medium heat - covered - bring mixture to a low simmer and cook until the apples have softened, and turned juicy.
  3. Line two cookie sheets with parchment paper.
  4. Flour your work area and carefully roll out a sheet of the puff pastry.
  5. Cut the sheet into equal squares.  Place 1 Tablespoon {or more} onto each square before folding it up carefully.  Place the filled pastry onto the prepared cookie sheet.
  6. Repeat steps 4-5 with the second sheet of puff pastry.
  7. Whisk the egg yolk with the water.  Brush the egg water mixture on top of each filled pastry square
  8. Bake for 15 - 20 minutes until the pastry is golden.

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