The Tiny Kitchen Apple Pastry

The Tiny Kitchen Apple Pastry

In a 2 cup measuring cup that is microwave safe, measure

1 1/2 cups of whole milk

Heat in microwave 30 seconds at a time until heated to 110 – 112 degrees F.

Measure into the warm milk:

1 teaspoon honey

7 teaspoons active dry yeast

Stir then let set in draft-free area until it begins to bubble and foam — about 5 minutes

In the meantime, measure into a small pot and heat slowly just until melted:

12 Tablespoons butter — unsalted

1/4 cup honey

Cool to about 110 – 112 degrees before adding to flour mixture.

Into a large bowl or mixer bowl mix:

5 cups all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon ground coriander

When yeast mixture is ready, pour into flour mixture, slowly stirring along with the melted butter mixture.  Mix all together until all flour in incorporated and dough forms a soft ball.  Pour out onto a lightly floured surface and knead until you have a nice soft dough ball.  Spray a large bowl and place dough into it and then spray the top of the dough and place a piece of plastic wrap over the top and let dough rise for 1 hour or until doubled in size in a draft-free warm area.

While you are waiting, peel and cut granny smith apples into small (about 1/2 inch) cubes and place into a large bowl in cold water with about 2 Tablespoons of kosher salt dissolved. (this keeps the apples from turning dark in color)

4 large granny smith apples

Zest one (1) large orange

Drain apples and add orange zest

1/2 cup sugar

1/2 cup all-purpose flour

2 Tablespoons corn starch

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Mix all together and allow to sit until dough is ready.

When dough is doubled in size, punch down and knead into a large ball then cut into about 12 equal pieces.  Take each piece and flatten and roll out into a circle.  Place about 1/2 cup of apple mixture onto one side and then fold over the dough and crimp edges together to seal.  Place each onto a parchment lined baking sheet allowing a little room in-between each one.  Cover with plastic wrap and allow to rise again for about 1 hour in draft-free area.

Pre-heat oven to 375 degrees.  Remove plastic wrap and coat each pastry with cream or milk and bake for 30 minutes or until golden brown.

While the pastry is baking, mix together:

1 cup cream cheese

1/2 cup orange juice

1 teaspoon vanilla

1 cup powdered sugar

Mix until creamy and smooth.  It needs to be rather stiff but not too stiff.  When pastry is golden brown, remove from oven and place on cooling rack and coat each one with frosting and allow to cool.  Now try one, they are wonderful and will almost melt in your mouth.