Fried Apple Pies
I’m so in the mood to bake new things. Usually a particular smell in the kitchen that I’m not familiar with will trigger my gag reflex. Sensitive but not as bad as expected. Other than that, I can still run around doing things in the kitchen, taking photos and other things. One thing I notice though, I got more sensitive with movements. That also triggers my gag reflex. So those weird positions I do when taking photos are limited and I bought myself a tiny adjustable stool.
The Deli kitchen can provide ready-made puff pastry now, which is good 😀
FRIED APPLE PIES
* 2 sheets of puff pastry
* 5 pcs apples, grated
* 2 cups unfiltered apple cider
* 1 1/2 cups water
* 4 tbs light brown sugar (I use palm suiker)
* 1 teaspoon grated orange zest
* 2 pcs cinnamon sticks
* extra sugar if you like it sweeter
1.) Briskly simmer all filling ingredients & a pinch of salt
2.) Stir occasionally & mashing apples with a potato masher,
until a thick purée forms, about 20 minutes. Cool completely.
1.) Divide pastry dough into 6 equal pieces.
2.) Roll out 1 piece on a lightly floured surface with rolling pin
3.) Place 2 tbs of filling in center. Lightly moisten edge with water
4.) Fold dough over – I made triangle shape
5.) Press out air around filling, pressing edge to seal.
6.) Transfer to a large sheet of parchment papers.
7.) Heat 2 inches of oil in a heavy pot (preferably cast-iron)
over medium heat.
8.) Fry pies. Layers should separate slightly as they get crisp,
turning occasionally, until deep golden-brown.
9.) Transfer to rack to drain.
Dust warm pies with icing sugar before serving.
• Filling can be made 1 week ahead and chilled, covered. Bring to room temperature before using.
• Pastry dough can be chilled up to 2 days.
• Pies are best the day they’re fried but keep, wrapped in foil once completely cooled, at room temperature
Recipe Source: EPICURIOUS
This posting is submitted as entry for MFM#18: Flour ~ hosted by Ienas. If you’re interested to join, have a look HERE for more information