FOR THE CHURRO BOWLS
Cooking spray
2 oz. (12-oz.) packages puff pastry, thawed
1/2 c. cinnamon sugar
FOR THE 林檎, アップル FILLING
2 tbsp. butter
4 apples, peeled, cored, and chopped
1/4 c. granulated sugar
1/4 c. lightly packed brown sugar
ジュース of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
Caramel, for serving
DIRECTIONS
Preheat オーブン to 400° and spray an inverted マフィン tin with cooking spray. Roll out puff pastry and using a 4" cookie cutter, cut out 12 circles. Place puff pastry on inverted マフィン tin and press to form bowls. Bake until golden, 10 to 12 minutes. Let cool. Since puff pastry puffs, あなた may have to use an オーブン mitt and gently press bowls back onto マフィン tin and reshape bowls.
When cool enough to handle, remove bowls from マフィン tin and toss in cinnamon sugar.
Make 林檎, アップル pie filling: In a medium 鍋 over medium heat, melt butter. Add apples, sugars, レモン juice, cinnamon, and a pinch of salt. Cook, stirring occasionally, until apples are soft and caramelized, 20 minutes. Let cool 10 minutes.
Fill churro bowls with 林檎, アップル pie filling and drizzle with caramel.
Vanilla cupcake
