Apple And Cinnamon Pastry Sticks

Preheat oven to 400.

Apple and cinnamon pastry sticks.

Make sure the top skin side of the slices sticks a little out of the strip. The best puff pastry apple cinnamon recipes on yummly puff pastry apple dumplings apple puff pastry rolls apple crumble puff pastry. Starting from one end carefully roll the dough keeping the apple slices in place. Spread with softened butter.

Fold up the bottom part of the dough. Fold dough into thirds. Cut each apple into eight wedges. Cinnamon 1 1 2 tsp flour 1 tbsp corn starch 1 tbsp apple juice 1 1 2 oz sliced apples 8 oz.

Brush pastry tops with egg wash and then make 4 5 slits across the apple mound for ventilation. Brush this pastry sheet with the remaining butter and sprinkle with the remaining sugar cinnamon mixture. Cut crosswise into sixteen 1 in. Using a pastry cutter cut the butter into the mixture until it forms pea sized pieces.

Sprinkle with half of the sugar cinnamon mixture. Preheat the oven to 375 f 190 c. Mix well and let the filling stand for 15 minutes stirring a few times in the process. Spread the apple cubes all over the pastry.

Whisk until butter is dissolved. Hot apple cinnamon sticks. Arrange the apple slices on the dough overlapping one another. Add sugars cinnamon flour and corn starch.

In a large sauce pan melt butter without browning over medium heat. For the topping combine the oats flour light brown sugar cinnamon and salt in a medium bowl. On a lightly floured surface roll dough into a 12 in square. Cinnamon lemon zest nutmeg apples egg puff pastry sheet and 1 more apple dumpling pie crisco all purpose flour sugar crisco baking sticks all vegetable shortening and 11 more.

In a shallow bowl mix sugar cinnamon and nutmeg. Fill one half with a scoop of the apple mixture about 1 tablespoons. Wrap each strip around an. Top with 2nd half of pastry and seal shut using the tines of a fork pressing down into the pastry all the way around.

Add apples and sauté for 5 minutes until they are tender but firm. Unroll one rectangle of pastry on your working surface and brush it with half of the butter. Roll folded dough into a 16x10 in. Cover with the second rectangle.

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