MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Mini Pumpkin Pie Faces
| Mini Pumpkin Pie Faces | Print |
Recipe By: Alice Morrow
Mini Pumpkin Pie Faces
Ingredients
- 2 c. flour
- ½ t. salt
- ½ c. plus 1 T. cold butter
- 3 ½ t. maple syrup
- 2 t. cider vinegar
- 5-6 T. cold 2% milk
- FILLING:
- 2 t. butter
- 3 c. chopped peeled apples
- ¼ c. maple syrup
- 4 ½ t. sugar
- 1 T. lemon juice
- ½ t. ground cinnamon
- 4 ½ t. cornstarch
- 1 T. cold water
Instructions
- In large bowl, mix flour and salt. Cut in butter until crumbly.
- Gradually add syrup, vinegar and milk. Toss with fork until dough hold together when pressed.
- Divide dough in half. Shape each into a disk. Wrap in plastic wrap and refrigerate 1 hour or overnight.
- In large saucepan, melt butter.
- Stir in apples, syrup, sugar, lemon juice and cinnamon. Bring to a boil.
- Cook until apples are almost tender, about 5 minutes, stirring occasionally.
- In small bowl, mix cornstarch and water until smooth.
- Stir into apple mixture. Return to boil, stirring constantly, cook and stir, 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.
- Preheat oven 350.
- On lightly floured surface, roll each portion of dough to ⅛” thickness.
- Cut with a floured 3 ½” pumpkin-shaped cookie cutter.
- Using a sharp knife, cut out the faces from half of the cutouts.
- Place about 2 T. of filling on each uncut pastries.
- Moisten pastry edges with water. Place remaining cutouts over filling. Press edges with fork to seal.
- Transfer to greased baking sheets. Bake 22-25 minutes or until lightly browned.
- Remove from pans to wire racks to cool.
Related Posts
