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. Makes about 12 pastry cups.
• 2-10 Ounce packages puff pastry shells (located in frozen aisle)
• 1 Egg + 1 tablespoon water
• Sugar for sprinkling
• 1 Tablespoon 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.
Did you know that apples are full of fiber? Satisfy the sweet tooth without compromising calories and keep your tummy filled for a long time.