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Apple Pie in a Cup

Dessert in a cup wraps

INGREDIENTS DIRECTIONS
Sautéed Apples Prepare the Apples
In a wide skillet, sauté the apples in the butter for about six
6 tablespoons butter or minutes.
margarine
4 large apples, peeled and Add sugar and cinnamon, and sauté another two minutes. Allow to
cool slightly.
cut into cubes
5 tablespoons sugar Prepare the Vanilla Cream
WHDVSRRQ FLQQDPRQ Melt white chocolate and add three-fourths cup heavy cream to
form a smooth ganache. Add vanilla extract and let cool to room
Vanilla Cream temperature.

7 ounces white chocolate Beat the remaining three-fourths cup cream and gently fold into
DQG FXSV KHDY\ the ganache.
cream or Non-Dairy Prepare the Pastry Cubes
Whipped Topping, divided Using the dough hook on your mixer, beat the softened butter with
WHDVSRRQ 9DQLOOD the sugar and salt for about four minutes. Add eggs, hazelnuts,
DQG ÀRXU DQG NQHDG MXVW XQWLO D GRXJK IRUPV
Extract
Refrigerate dough for one and a half hours.
Pastry Cubes
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
5 tablespoons butter or Line a baking sheet with parchment paper.
margarine, softened 2Q D ÀRXUHG VXUIDFH UROO RXW GRXJK LQFK RQH FHQWLPHWHU
DQG WDEOHVSRRQV thick. With a very sharp knife, cut the dough into squares
sugar PHDVXULQJ LQFK E\ LQFK RQH FHQWLPHWHU E\ RQH
centimeter). Place cubes on prepared baking sheet and bake for
pinch of salt about 12 minutes, or until nicely browned.
2 small egg yolks Assemble the Cups
FXS JURXQG XQVDOWHG Place two to three teaspoons (depending on the size of the cups)
roasted hazelnuts of the sautéed apples in the bottom of each cup. Pipe three to
1 cup minus 4 teaspoons four tablespoons of the vanilla cream onto the apples and top with
pastry cubes.
ÀRXU
Note: Store in refrigerator for up to 48 hours (I recommend
adding the pastry cubes right before serving) or freeze for up to
two weeks. Serve very cold.

August 11 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-12