It’s starting to officially feel like fall, guys! How have you been celebrating? Give me all the warm coffee, crunchy leaves, cool, refreshing air, pumpkins, corn mazes, scenic colors that will blow your mind…and APPLES! It’s all happening in our neck of the woods and if I could just pile on an extra couple months of this stuff I’d be one over-the-moon mama. Minnesota truly feels like the most magical place this time of year.
We had our annual apple orchard trip a couple weeks ago and, well, if you know me you know that it’s my very favorite family outing of the year. Being stuck in the middle of nowhere surrounded by the most incredible scenery with my four favorite humans just simply isn’t a terrible way to spend a Saturday. We got to show the baby all the ropes this year…and man the big kids are becoming pro pickers! Here are a few photos from the day
Apple Cinnamon Pastries
Notes: you can start off using one tablespoon honey and add as you go, to taste…the amount you will need will depend on how sweet your apples are.
4 Apples (use your favorite variety but I prefer a slightly sweet, tart apple for these)
2 Tablespoons Unsalted Butter
1/4 Cup Feesh Squeezed Orange Juice
1-2 Tablespoons Honey
1/2 Teaspoon Ground Cinnamon
Pinch of Ground Allspice
Pinch of Salt
1 Box (2 sheets) Puff Pastry, thawed
1 Egg + 1 Tablspoon Water
Course Sugar, for topping
Peel, core and dice the apples into approximately 1/2 inch pieces. Heat butter in a large skillet over medium high heat. Add apples and sauté until just beginning to soften, stirring often. Stir in the orange juice, honey, cinnamon, allspice and salt and simmer until most of the liquid is absorbed. Can be made ahead and stored in an airtight container in the fridge for up to 3 days.
Preheat oven to 375, line a baking sheet with parchment paper and whisk the egg and water together in a small bowl. Cut each sheet of puff pastry into 9 squares, making 18 total. Put approximately 2 tablespoons of the apple filling into the center of 9 squares. Brush or use your fingers to coat the outter line of the pastry squares with the egg wash and then place another sheet of the puff pastry on top, sealing the edges together with a fork; repeat with the remaining pieces. Place the pastries on prepared baking sheet, brush the tops with remaining egg wash, and sprinkle liberally with coarse sugar. Cut two small skits in the tops to vent and bake for 20 minutes or until golden brown around the edges. Makes 9.