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 10.5 cm. round cutter
  • 1 pre-made puff pastry (pasta sfoglia)
  • 3 medium Golden apples or 2 big Golden apples (I never tried other apples other than golden.  I guess any other kind good for pies would go well.)
  • 10 grams pine nuts
  • 15 grams raisins
  • 10 grams walnuts, crushed
  • limoncello (optional)
  • vermouth (optional)
  • flour
  • 3 tablespoons brown sugar + more for sprinkling
  • 1 tablespoon bread crumbs + more for sprinkling
  • a knob of butter
  • 1 tablespoon cinnamon powder
  • 1 egg
  1. Peel, core & dice the apples.  Put them in a saucepan with a knob of butter.  
  2. After about 5 minutes, add 2 tablespoons of sugar.  When the sugar melts, add a dash of vermouth & limoncello.  Put the flame higher to make the alcohol evaporate.  
  3. Sprinkle with ground cinnamon.  Cook for another 5 minutes.  Set aside.
  4. Mix 1 tablespoon of breadcrumbs, 1 tablespoon of brown sugar, crushed walnuts & pine nuts in a mixing bowl.  Set aside.  
  5. In another bowl, soak the raisins in tepid water.  When they become soft which is about 5 minutes or so, drain & pat dry with a paper towel.  Set aside.
  6.  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.  Cut round pieces to serve as sacks.  I use a size 10.5 cm. that makes 7 sacks. 
  7. Sprinkle some breadcrumbs, sugar & nut mixture on the cut dough.  
  8. Put some apple mixture, raisins & additional nuts if you prefer.  
  9. Close the sack by putting all the edges together and pinching the dough on top.  
  10. With the remaining dough where you cut out the circles, get a little piece and roll on the plate with your fingers to make a long cylindrical shape.  You can coil this on top of the sack.  
  11. Place them all on a silicone baking mat or a baking pan lined with baking paper. 
  12. Whisk the egg in a bowl and use it as the egg wash to brush on the top part of all the apple puffs. 
  13. Bake at a pre-heated oven of 180°C for 20 - 25 minutes or until the apple puffs become golden.  
  14. 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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