Churro Apple Pies
Ingredients
FOR THE CHURRO BOWLSCooking spray
2 oz. (12-oz.) packages puff pastry, thawed
1/2 c. cinnamon sugar
FOR THE APPLE FILLING2 tbsp. butter
4 apples, peeled, cored, and chopped
1/4 c. granulated sugar
1/4 c. lightly packed brown sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
Caramel, for serving
Directions
- Preheat oven to 400° and spray an inverted muffin tin with cooking spray.
- Roll out puff pastry and using a 4" cookie cutter, cut out 12 circles.
- Place puff pastry on inverted muffin tin and press to form bowls.
- Bake until golden, 10 to 12 minutes.
- Let cool.
- Since puff pastry puffs, you may have to use an oven mitt and gently press bowls back onto muffin tin and reshape bowls.
- When cool enough to handle, remove bowls from muffin tin and toss in cinnamon sugar.
- Make apple pie filling: In a medium saucepan over medium heat, melt butter.
- Add apples, sugars, lemon juice, cinnamon, and a pinch of salt.
- Cook, stirring occasionally, until apples are soft and caramelized, 20 minutes.
- Let cool 10 minutes.
- Fill churro bowls with apple pie filling and drizzle with caramel.
Serves