Freshly baked apple blossoms…
Individual mini packets of apple and cinnamon goodness…
Best enjoyed warm with a scoop of vanilla ice cream.
Each year around the end of summer, my parents usually pick a couple of bags worth of apples from my aunt’s apple tree. Since the apples are a little softer and more tart in taste, it makes them perfect for baking. I decided to make apple blossoms, as opposed to a whole pie because these were easier to pack, transport, and give away. The original pie crust recipe can be found here. This whole recipe made a dozen blossoms – each were big enough for two people to share.
- 2 C WW flour
- 1 1/4 C AP flour
- 1/2 tsp salt
- 1 1/2 C butter, chilled and diced
- 3/4 C ice water
- 15 C apples, thinly sliced
- 1/2 C Splenda
- 1/2 C sugar
- 1 1/4 tsp cinnamon, or more to taste
- 1/2 tsp nutmeg
- WW Dough: In the bowl of a stand mixer, combine flours and salt. Add chilled butter and mix on low speed.
- Increase to second speed and continue to mix until butter is broken into small pieces (approximately the size of small peas)
- Slowly add water to dough and continue to mix until dough comes together. Divide dough into three equal portions.
- Shape each into a disk and refrigerate for at least 4 hours.
- Apple filling: Put sliced apples in a large bowl. In a small bowl, combine Splenda, sugar, cinnamon, and nutmeg. Add mixture to the apples and mix well until combined. Allow apples to sit for at least 15 minutes.
- Blossoms: divide each disk into 4 portions. Working quickly, roll each quarter out into a circle (approx 1/8 inch thick) and keeping the middle a little thicker than the sides.
- Spoon about 3/4 C apple filling into the center of the dough and pleat the sides around the apples to make the blossom shape.
- Bake at 400 degrees F for 25-30 minutes or until crust is golden brown.
Have you ever smelled apples baking in cinnamon and nutmeg? It literally smelled like fall in the house when these were in the oven! These turned out really yummy – a flaky and crisp shell filled with a slightly sweetened apple cinnamon filling. Tasted great the next day too!
Best enjoyed warm – either straight out of the oven or reheated in a toaster oven.