Baked-apple-croissant
Ing 3 tablespoons unsalted butter 3 lge apples peeled, cored, in ¼-½" dice 1 teaspoon lemon juice ⅓ cup brown sugar 1 tablespoon cornstarch ½ teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt ½ teaspoon vanilla extract 1 package puff pastry 1 lge egg, for egg wash Coarse sugar
Directions To melted butter add diced apples, lemon juice, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla; stir to coat, cook about 10-12 min then set offheat. Place puff pastry on lightly floured surface; cut 8 equal squares. Press into bottom/sides of sprayed muffin tin. Spoon in apple filling, filling almost to top. Fold the corners of the pastry down to close over most of the top, leaving apple filling centers exposed. Brush tops w/ egg wash. Sprinkle w/ coarse sugar. Bake 20-25 min (croissants are golden brown, filling is bubbly). Let cool in pan 10 min, then set on wire rack. Serve warm.
Baked-apple-croissant