Thursday, June 20, 2024



8 ounces of dried apples or peaches
1 cup of water
1/3 cup of sugar
1 tablespoon of butter
1 tsp. cinnamon or apple pie spice
1 can of refrigerated jumbo puff pastry cookies
vegetable oil, for frying


Combine apples and water in a saucepan; bring to a boil. Cover, reduce heat and simmer for 30 minutes or until tender. Remove from heat and cool, mashing slightly if pieces are large. Add sugar and butter and set aside.

If using fresh apples: For the filling: Add 2 TBS of butter to a large skillet and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 teaspoon lemon juice and cook over medium heat until apples are soft, about 15 minutes. Remove from heat, puree lightly and cool).
Roll each cookie into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon of apple mixture in the middle of each cookie circle. To seal the cakes, dip your fingers in water and moisten the edges of the circles. Fold them in half, making sure the edges are even. Using a fork dipped in flour, press the edges firmly together to seal.

Pour oil to a depth of 1/2 inch into a heavy pan, or use a deep fryer. Fry cakes in hot oil (370°) over medium-high heat until golden brown, turning once. Don’t rush it because you want to make sure the cake is fully cooked.
Drain well on paper towels.

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