Apples are full of fiber, satisfy the sweet tooth without compromising calories and keep your tummy filled for a long time. In this recipe, we took a recipe that is typically enjoyed in a deep fried empanada and stuffed into a baked puff pastry shell and added rehydrated dried fig, a good source of potassium which helps control blood pressure.
- 2 – 10 ounce packages puff pastry shells (located in frozen aisle)
- 1 egg + 1 tablespoon water
- Sugar for sprinkling
- 1 tablespoons butter
- 2-3 firm apples (Granny Smith or Fuji), peeled, cored and cut into small chunks
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- Pinch of ground cloves (optional)
- Pinch of ground nutmeg (optional)
- 1 tablespoon corn starch
- Pinch of salt
- 2 tablespoons dulce de leche (optional-located in International aisle)
- ½ cup fig, coarsely chopped (optional)
- Preheat oven to 400 degrees and begin preparing your ingredients by chopping the apples.
- Prepare pastry cups according to directions. Brush tops only with an egg wash (1 egg with 1 tablespoon water).
- In a medium saucepan, place apples, butter, sugar, brown sugar, salt, cloves, nutmeg and cinnamon. Stir over medium heat until apples are fork tender. About 10-15 minutes.
- In a small separate bowl, mix a tablespoon lemon juice into the corn starch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken.
- Remove from heat and stir in figs and dulce de leche until well combined.
- After pastry puffs have cooled for 5 minutes, remove tops and fill with apple mixture.
- These are best eaten warm. Apple mixture is also good over pancakes, waffles or ice cream.
Makes 12 pastry shells.