Chef Paulette's Mini Apple Cornetti - WSMV News 4

Chef Paulette's Mini Apple Cornetti

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1 large apple, peeled, cored, cut into small pieces (about 1/2 inch)

juice from 1/2 of a lemon

2 tablespoons butter

2-3 teaspoons sugar + 1/4 cup sugar for topping

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 sheet puff pastry

2-3 tablespoons milk

Preheat oven 400 degrees F.

Toss cut apples with lemon juice till coated. Heat butter in medium sauté pan. When melted add apples, sauté until softened a little. Add 2-3 teaspoons sugar & the cinnamon, & nutmeg. Stir to combine. Cook another few minutes until softened some more. Set aside to cool.

Roll out puff pastry sheet to about 1/8 thick. Cut into 6 or 9 squares. Cut each square down the middle diagonally to create 2 triangles for each square. Place a few pieces of apple at the wide side of a triangle. Roll up to make a crescent-roll shape, turning down the corners to make a crescent. Place on a parchment-lined sheet pan. Repeat with rest of dough. Brush each crescent with milk. Sprinkle with sugar. Bake for 15 minutes until golden.

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