Everyone loves a slice of apple pie right? Well if you don’t, you’re weird.
Slightly tangy and sticky sweet with a luscious mouth feel, apple pie is a classic dessert that needs no introduction. I am not here to give you an ole’ granny’s recipe, rather, a hybrid. Using flaky puff pastry as the perfect cocoon, cradling a warm, gooey centre. A mix of mouth puckering Granny Smith’s and sweet Fuji’s hold up deliciously to the spiced caramel that forms while getting golden brown in the oven. Serve with vanilla ice cream and watch your guests eyes glaze over as ice cream drips down the bundles begging to be licked off the plate.
1 package frozen puff pastry sheets, thawed but chilled
3 cups Fuji apples, cored and diced
3 cups Granny Smith apples, cored and diced
3 tbsp salted butter
1/4 cup packed brown sugar
1/4 cup pure maple syrup
2 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp white pepper (optional)
1 tbsp vanilla extract
1 cup chopped pecans
Vanilla ice cream or whipped cream
Preheat oven to 425 degrees. Grease a 12 muffin tins with cooking spray.
Unroll the thawed puff pastry sheets cutting each one into 6 equal squares.
Press a square of puff pastry into each muffin tin, making sure the pastry overlaps the brim of the muffin tin. Refrigerate until ready to use.
In a sauté pan, over high heat, melt the butter with the sugar, maple syrup, spices and vanilla. Reduce sugar mixture until starting to thicken.
Dump apples into sugar mixture and cook down until liquid is syrupy, about 5 to 10 minutes.
Add pecans to apples and continue cooking for 2 minutes.
Remove pan from heat and let cool slightly.
Fill prepared muffin tins with apple mixture, packing apples tightly into the tins.
Bake apple bundles for 10 to 15 minutes or until golden brown.
Remove bundles from tins while still warm with the help of a knife if needed, let cool slightly before serving topped with vanilla ice cream.