Easy Apple Raspberry Pastry Cups
This was yummy and looks a lot more impressive than the amount of effort
it actually took, largely because the puff pastry shells were store bought.
The shells are pretty tiny though, most people could eat 2 of these. The
fillings can be prepared well in advance.
Makes 12 shells (serving 6-12 people, depending on how much dinner they
ate. 7 adults + 1 Jack ate 10 shells)
Peel, core and slice apples. Boil in about 1/2 cup water with the
sugar and spices. Simmer for a while so they're pleasantly soft but
not complete mush. It's okay if some get mushy because this is almost
2x the amount of apples we used in the end. (I boiled the whole thing
a few times and some got pretty mushy.) Let cool as much as desired.
The type of apples doesn't really matter, I think, there's enough sugar
to make any apple yummy.
5 medium apples
3/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
Boil raspberries. While they heat, mix cornstarch and water.
Dump in when berries are boiling, stir until thickened (almost instantly.)
Remove from stove when you get a chance (and before it burns).
1 - 10 oz package frozen sweetened raspberries
1 tbsp cornstarch
1/3 cup water
The ones I got had a little circle sort of pre-cut out of the top, which
when baked could be removed to reveal a little space inside the puff pastry.
Anyhow, bake according to directions (20-25 minutes at 400).
2 packages Puff Pastry Shells (Pepperidge Farms 6 shells per 10 oz box)
Garnish (I'm not sure I could taste it anyhow so I'd call this optional)
Grind nuts in coffee grinder (the little coffee grinder we have worked
really well!) Add powdered sugar to taste.
Some almonds (about 1/4 cup slivered ones, but shape doesn't matter)
Powdered sugar to taste
Remove top from shell, add some apples and a little raspberry filling.
Put top back on, drizzle with a little raspberry syrup, sprinkle with almond-sugar.
Serve immediately and with vanilla ice cream if desired.