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10 February 2011

Apple Puffs

This is an all-time favorite at home.  I used to do this as apple strudel but I thought of modifying it a bit by making little sacks instead.   Aesthetically, it gives more impact than the classic strudel.  And it is also easier to eat.

Apple strudel is the first baked dessert that I learned to do from my mother-in-law.  I have always loved her apple strudel which she learned from someone at the Dolomites where apple strudels abound because of its proximity to Austria.  

With my husband's prodding and over time, I perfected the taste that he wanted.  And I guess what I wanted too.  After encountering several Austrian apple strudel recipes, not one uses limoncello or vermouth which my mother-in-law uses.  But in my baking, it also stuck.  I thought about removing the liqueur but I didn't want the taste to change at all after pinning the right blending that my husband and I love. 

We had some guests for afternoon tea once when I thought of making these little sacks instead of the usual shape of the strudel.  They were easier to handle, neater and just more beautiful.   Our guests loved them and in fact, after a day, they called to ask for the recipe.  That was the time when I thought I needed a name for these little sacks of goodies. 

That was when these Apple Puffs were born in my kitchen. 

Apple Puffs

Makes 7 using a (3-inch) round food cutter
    • 1 (3-inch) round food cutter
    • 3 medium (or 2 big) Golden apples (or other kinds of apples for baking)
    • 2 tablespoons raisins
    • 1 tablespoon butter
    • 3 tablespoons raw coconut sugar
    • 1/2 teaspoon cinnamon powder
    • 1 tablespoon breadcrumbs
    • 1 tablespoon pine nuts
    • 1 tablespoon walnuts, crushed
    • 1 round store-bought whole grain puff pastry
    • Flour for sprinkling on the board
    • 1 egg, lightly whisked
      1. Pre heat the oven to 180 degrees C.
      2. Peel, core and dice the apples.
      3. Over medium heat, in a large saucepan, combine the apples, raisins, butter, 2 tablespoons sugar and cinnamon then cook for about 10 minutes. Set aside.
      4. In a small bowl, mix the breadcrumbs, remaining sugar, pine nuts and walnuts. Set aside.
      5. Lay the puff pastry flat on the table or dough board sprinkled with flour. Sprinkle flour on the dough too so that they don't stick together. Using the round 3-inch food cutter, cut 7 circles.
      6. Sprinkle the nut & breadcrumb mixture at the center of each cut dough then spoon some of the apple mixture on top.
      7. Close the sacks by putting all the edges together then pinch them together.
      8. With the remaining dough where you cut out the circles, get a little piece and roll on the plate to make thin cylinders. You can wrap this on top of each sack.
      9. Place the apple puffs on a silicone baking mat or a baking pan lined with parchment paper.
      10. Brush the egg wash on the apple puffs.
      11. bake for 20 - 25 minutes or until the apple puffs become golden.
      12. Let them cool for at least 20 minutes before serving. 


      1. These apple puffs are so cute, Rowena! Just what I need with my afternoon tea :).

      2. What a good idea for my daughter' s birthday.
        They eat quickly... because they are very small.
        "obrigada" (thank you)

        1. I hope your daughter and her guests will enjoy these. Thanks Clàudia!


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